Ve d’Avior
Illes Balears

Cati Ribot is a third-generation grape farmer, her families 14-hectare estate, Galmes I Ribot, is located in Santa Margalida, north-east Mallorca. 2019 was the inaugural vintage of Ve d’Avior, her personal project.

Santa Margalida lies fifteen kilometres from the Mediterranean Sea near the Bay of Alcudia. The vineyards benefit from both the Mistral and Tramontana winds in addition to the sea breeze. The soils are distinctively Mallorcan, and known locally as Call Vermell, iron-rich clay with a lot of calcareous rocks.

In 2006 Cati began exploring local varieties, some near extinction, culminating in the family planting a new experimental vineyard. In 2010 they converted to organic farming and were certified in 2012. Biodynamic practises are incorporated but without the objective of certification.

As the family learnt more about the local varieties and saw the results from the experimental vineyard, most notably their ability to prosper in the Mallorcan sun, they continued planting in addition to grafting. The varieties under vine now include: Escursac, Argamussa, Vinater Blanc, Giró Negre, followed by Callet Negrella, Espero de Gall, Giró Ros, Prensal Blanc and Callet. 

The indigenous varieties tend to be later ripening, drought resistant and large berried, characteristics that aid in extended dry periods and prevent from becoming over ripe.

The Escursac was planted in 2006, Gilmes I Ribot was the first winery in Mallorca to plant the variety. A deep purple colour, the vine produces big grapes and is very adaptive to the environment. With low PH and good acidity, it is a variety that can stand as a mono-varietal wine. It is incredibly well suited to dry conditions, retaining juice during long dry spells, certainly a variety for the modern times. Escursac has been compared to Gamay, but there is no genetic relation.

Avior, whilst bearing Cati’s signature, is the culmination of the entire families work. Catelina, Cati’s mum is as active in the vineyards, maybe more now, than before. 

Cati's decision to make wines with indigenous yeasts and without any additions, corresponded time wise with Eloi Cedó (Sistemi Vinari) seeking a new home to make his wines. Eloi found a new cellar, and Cati, a friend to help guide her with the winemaking choices she sought. 

All of Cati's wines are un-fined, unfiltered and without sulfur.