Trepat Grape Technical & Ampelographic Sheet
Trepat (Vitis vinifera L. cv. Trepat) is Catalonia's jewel red grape, cultivated almost exclusively in the river basins of DO Conca de Barberà. Renowned for its thin skin, high natural acidity, and wild alpine berry perfumed with cracked white pepper.
Large, compact clusters that ripen late into October, preserving high levels of natural tartaric acid and rotundone (pepper).
Key Varietal Indicators
| Parameter | Standard Value | Oenological Notes |
|---|---|---|
| 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.
Young Red Trepat
"Translucent glowing ruby. Seductive perfume of sour cherry, pomegranate, peony, and cracked white peppercorn."
Rosé vs. Red vs. Traditional Sparkling
For decades Trepat was solely crushed for delicate rosés and sparkling base. Since 2004, still red Trepat has captured international fine wine acclaim.
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.
The Seasonal Lifecycle of Trepat
Trepat is a vigorous vine of upright habit and remarkably late ripening, which underpins its trademark freshness:
Early Budburst
Early budburst requiring vigilance against late spring valley frosts.
Flowering & Set
Formation of large, compact bunches. Canopy green thinning to maximize air circulation.
Extended Veraison
Berries turn from green to luminous ruby. Cool night breezes moderate sugar accumulation.
Late Harvest
Picked in gentle autumn weather, achieving complete phenolic ripeness at balanced, moderate alcohol.
How did this variety survive extinction?
Read the heroic revival story led by visionary Catalan families.