Technisches Datenblatt der Trepat-Rebe
Der Trepat (Vitis vinifera L. cv. Trepat) ist Kataloniens autochthone Leitrebe, die fast ausschließlich in den Flusstälern der DO Conca de Barberà gedeiht. Berühmt für feine Beerenschale, hohe natürliche Säure und Aromen von Waldbeeren und weißem Pfeffer.
Große, kompakte Traube mit extrem später Reife. Die zarte Beerenhaut speichert Rotundon (Pfeffernote) und natürliche Säure bis in den Oktober.
Kenndaten der Rebsorte
| Parameter | Standardwert | Önologische Bemerkung |
|---|---|---|
| Botanical Name | Vitis vinifera L. cv. Trepat | Catalan native documented since 19th century along the Francolí and Anguera basins |
| Color & Intensity | Low to medium depth (Luminous ruby / Pale salmon blush) | Thin berry skin with moderate anthocyanin levels; perfect for pale rosés and translucent reds |
| Aroma Profile (Nose) | Wild red berries, Mediterranean florals, cracked white pepper | Crisp notes of wild woodland strawberries, sour cherry, pomegranate, peony, thyme, and cracked white pepper |
| Palate Structure | Vibrant high acidity, polished silky tannins, agile glide | Silky mouthfeel, electric structural tension, persistent mineral-saline finish without heaviness |
| Total Acidity (Tartaric) | 5.8 - 7.2 g/L (pH 3.10 - 3.35) | Among the highest natural acidity levels of any red grape across the Iberian peninsula |
| Typical ABV | 11.5% - 13.0% vol. | Moderate sugar accumulation, ideal for contemporary gastronomic wines with balanced alcohol |
| Cluster & Berry | Large, compact clusters with medium-to-large spherical berries | Large compact clusters with thin-skinned juicy berries; requires meticulous canopy management |
| Growth Cycle | Early bud break and remarkably late ripening | Early bud break and very late ripening; typically harvested early-to-mid October |
Aromas & Tasting Notes
- Wild strawberry: Hallmark core note in both rosé and young reds.
- Sour cherry (Montmorency): Delivers mouthwatering crunch and high-toned vibrancy.
- Redcurrant & Pomegranate: Tangy accents highlighting structural natural acidity.
- Pink grapefruit & Mandarin: Delicate citrus glints in direct-press pale rosés.
- Crushed white & black pepper: Driven by natural rotundone synthesized in the berry skins.
- Peony & violet petals: Refined floral perfume characteristic of cool-climate terroir.
- Wild thyme & rosemary: Evocative notes of Mediterranean garrigue and dry stone borders.
- Incense & bay laurel: Nuances revealed after subtle aging in neutral oak or amphorae.
- Vertical acidity: Saline, electric, and refreshing; prompts the next sip effortlessly.
- Silky tannins: Devoid of harsh bitterness or coarse astringency.
- Fluid elegance: Light-footed palate texture recalling fine cool-climate Pinot Noir.
- Balanced moderate alcohol: Typically sitting comfortably between 11.5% and 13% ABV.
Junger Trepat-Rotwein
"Transluzides Rubinrot. Betörender Duft nach Sauerkirsche, Granatapfel, Pfingstrose und dem typischen weißen Pfeffer."
Trepat Rosé vs. Trepat Rotwein vs. Schaumwein
Jahrzehntelang wurde der Trepat fast ausschließlich für Rosés und Cavas gekeltert. Seit 2004 feiern Trepat-Rotweine weltweite Erfolge.
Trepat Rosé (The Benchmark)
Pale onion-skin pink, shimmering salmon highlights
Gentle direct pressing or short cold skin contact (2 to 6 hours). Low-temperature stainless tank fermentation (15-17°C) preserving fragile floral esters and wild fruit aromatics.
Vibrant citrus of pink grapefruit and blood orange, wild alpine strawberry, orange blossom. Electric tension and crisp palate.
Trepat Red (The Cult Rebirth)
Translucent ruby red, luminous bright crimson rim
Hand-harvested from old vines. Gentle infusion maceration (8 to 15 days) without harsh extraction, often with partial whole cluster. Aged in large neutral French oak barrels (300-500L), terracotta amphorae, or steel.
Expressive notes of sour Montmorency cherry, pomegranate, wild thyme, cracked white pepper. Supple and agile on the palate, chalky silky tannins, vertical acidity recalling fine Pinot Noir.
Trepat Sparkling (Traditional Method)
Delicate coral pink, microscopic persistent perlage, creamy crown
Secondary bottle fermentation followed by 15 to 30+ months on the lees (Brut Nature / Reserva). The intense natural acidity makes Trepat ideal for world-class sparkling rosé.
Crisp red berries embraced by subtle brioche, green almond, and dried herbs. Creamy effervescence and bone-dry, mouthwatering saline finish.
Der Vegetationszyklus der Trepat-Rebe
Der Trepat ist eine wuchskräftige Rebe mit halbaufrechtem Wuchs und extrem später Reife, die seine Frische garantiert:
Früher Austrieb
Früher Austrieb, der Schutz vor späten Frühjahrsfrösten im Tal erfordert.
Blüte & Fruchtansatz
Bildung großer, dichter Trauben. Grüne Lese zur Belüftung der Reben.
Lange Reifephase
Die Beeren färben sich rubinrot. Kühle Nächte bremsen die Zuckerzunahme.
Späte Lese
Ernte im kühlen Herbst bei vollendeter phenolischer Reife ohne hohen Alkoholgehalt.
Wie überlebte diese Rebsorte das Aussterben?
Erfahren Sie die faszinierende Geschichte der Pionierwinzer der Conca.