Indigenous & Singular
Over 95% of the world's Trepat is planted solely in Conca de Barberà. A pure and unrepeatable expression of local biodiversity and terroir.
Indigenous Variety · DO Conca de Barberà
Trepat: The Soul of Conca de Barberà
A grape variety unlike any other. Vibrant freshness, wild red berries, white pepper, and a lively natural acidity redefining Mediterranean fine wine.
Why choose Trepat Wine?
Three defining traits that make Trepat unforgettable
Gastronomic Versatility
From crisp, pale gastronomic rosés to light-bodied, Burgundian-styled aromatic reds and refined traditional method sparkling wines.
Climate Resilient
A late-ripening variety naturally adapted to climate change, retaining high acidity and delicate alcohol levels with immense vitality.
Oenological Identity
The profile captivating sommeliers worldwide
Trepat stands out for vibrant tension: natural energetic acidity and wild alpine strawberries paired with cracked white pepper, diverging completely from heavy, extracted Mediterranean reds.
High Natural AcidityVibrant and mouthwatering, providing structural tension and longevity.
Moderate Alcohol (11.5% - 13%)Avoids heavy, jammy heat in favor of fluid drinkability.
Dynamic Sensory Profile
Young Red Trepat
"Translucent glowing ruby. Seductive perfume of sour cherry, pomegranate, peony, and cracked white peppercorn."
Natural Acidity88%
Red Berries90%
Spiciness (Pepper)82%
Tannin Texture40%
Body & Density50%
Minerality & Salinity88%
TV Documentary · DO Conca de Barberà
Trepat: The Signature Identity of DO Conca de Barberà
Special video report by EFMR.cat detailing the history, terroir, and vigneron dedication preserving this native Catalan treasure.
Gastronomic Harmony
Pairing with Trepat Wine
Thanks to lively acidity and polite tannins, Trepat is a sommelier wildcard for seafood paellas, cured charcuterie, and delicate sushi.
11 - 13 °CTrepat Rosé or Young Red
Seafood & Mediterranean 'Mar i Muntanya' Rice
Trepat's natural high acidity and saline tension slice cleanly through the rich sofrito and oily fish lipids, creating an invigorating counterpoint to seafood sweetness.
Sommelier Tip
"Serve at 12°C in a generous white wine or Burgundy stem to let subtle floral aromas blossom."
14 - 15 °CYoung Trepat Red or Lightly Oaked
Catalan Charcuterie Board & Artisan Cured Meats
Catalan cured fuet and air-dried sausages call for a red that won't clash with black pepper spices. Trepat's velvety tannins and peppery finish harmonise seamlessly.
Sommelier Tip
"Pair alongside toasted country sourdough rubbed with vine tomato and local Arbequina olive oil."
9 - 11 °CTrepat Sparkling Brut Nature or Gastronomic Rosé
Artisan Goat Cheeses & Aged Semi-Soft Wheels
The lactic richness and tangy paste of artisanal goat milk merge beautifully with Trepat's crisp effervescence. Wild thyme notes echo mountain grazing herbs.
Sommelier Tip
"Add a drizzle of wild rosemary honey and toasted local walnuts for a sublime textural contrast."
13 - 14 °CYoung Red Trepat (Served Chilled)
Charcoal Grilled Blue Fish or Seared Bluefin Tuna
Oily fish creates an unpleasant metallic clash when paired with high-tannin reds. Red Trepat, having silky tannins and vibrant acidity, is the sommelier's secret pairing for tuna and mackerel.
Sommelier Tip
"Keep the bottle at a crisp 13°C to accentuate luminous wild berry vibrancy."
10 - 12 °CVintage Trepat Rosé or Sparkling Brut Nature
Salmon Nigiri, Seared Tataki & Delicate Asian Fusion
Pickled ginger, light umami soy, and touch of chili find an extraordinary mirror in Trepat's peppery-floral notes and refreshing palate-cleansing spine.
Sommelier Tip
"A vanguard pairing celebrated across avant-garde sushi bars in Tokyo and Barcelona."
Photograph credits
- Seafood & Mediterranean 'Mar i Muntanya' Rice: Juan Emilio Prades Bel, Wikimedia Commons, CC BY 4.0.
- Catalan Charcuterie Board & Artisan Cured Meats: Kent Wang, Flickr, copy on Wikimedia Commons, CC BY-SA 2.0.
- Artisan Goat Cheeses & Aged Semi-Soft Wheels: Weldon Kennedy, Flickr, copy on Wikimedia Commons, CC BY 2.0.
- Charcoal Grilled Blue Fish or Seared Bluefin Tuna: Duarte Briz, Wikimedia Commons, CC BY-SA 4.0.
- Salmon Nigiri, Seared Tataki & Delicate Asian Fusion: Alpha, Flickr, copy on Wikimedia Commons, CC BY-SA 2.0.
Images were resized (max 1200 px wide) and converted to WebP under the same licence. The charcuterie photograph was cropped to centre the board of ham, chorizo and salchichón.
Journal & Culture
Latest from the Trepat Journal
Tasts05 Setembre 20264 min
Deliri 2025 by Mas de la Creu Named Best Trepat Wine at the Sigillum Awards
At the 55th Grape Harvest Festival of DO Conca de Barberà, the 2026 Sigillum Awards crowned Deliri Trepat 2025 by Mas de la Creu as Best Trepat Wine, building upon its 91 points from world champion sommelier Andreas Larsson.
Redacció WeTrepatRead more
Tasts14 Gener 20265 min
5 Reasons to drink Red Trepat this Winter
Far from heavy, over-extracted winter reds that numb the palate, Red Trepat provides a spicy, energetic elegance that transforms hearty winter cooking.
5 minRead more
Història28 Gener 20267 min
Trepat vs Pinot Noir & Gamay: The European Comparison
Why international sommeliers celebrate Trepat as 'the Mediterranean cousin of fine Pinot Noir and Beaujolais Gamay'. A deep sensory comparison.
7 minRead more
Trepat Wine Monograph Guide
Deep dive into our monographic guide on the , uncover its thrilling survival in our , master low-intervention cellar techniques in , and explore the soils and landscapes across .