Giró Ribot Unplugged Brut Rosé was barrel aged and crafted by the enologist Joan Rovira of the Caves Giró Ribot winery. Mr. Rovira selected Pinot Noir as the protagonist grape in this cava´s coupage along with other red grape varietals from this winery’s vineyards. The vinification process for this rosé cava began after the grapes were destemmed as they received a cold maceration (criomaceración) . This process helped the winemakers to extract the full aromatic expressions from the grapes as well as their pigmentation to give this rosé sparkling wine its salmon pink color. This cavas grape must was partially aged in stainless steel vats at controlled temperatures between 54-57 ºF (12-14 ºC) to extract secondary aromatics while the remainder of this wine was fermented in French and American oak barrels where the grape must was also aged in crianza with weekly batonnage rotations while the must remained in contact with its lees. This cava realized its second fermentation process during its crianza ageing in its bottle which lasted between 15 and 24 months in the silence and darkness of the Giró Ribot winery´s underground caves. This cava had yeasted added for this second fermentation process so that it would be a silkier cava. After Giro Ribot Unplugged was disgorged there was a residual sugar content of 6 grams per liter. The production of this oaked rosé cava was limited to 2,000 bottles.