Winemaking Methods of Trepat
From ancient bush vines to the glass: explore how low-intervention cellar craft elevates a thin-skinned grape into a masterpiece of Mediterranean finesse.
«Trepat is not extracted: it is infused.»
Heavy extraction kills the magic of Trepat. The golden rule is gentle infusion under 22°C, delicate punch-downs, and neutral aging vessels that safeguard pristine acidity and peppery terroir.
The Four Pillars of Crafting Trepat
Because Trepat features delicate thin skins and tightly clustered berries, machine harvesting risks tearing skins and triggering premature oxidation. Artisan Conca estates hand-harvest at dawn in 15kg ventilated crates, preserving pristine fruit tension.
The Three Hallmark Trepat Expressions
Young Red Trepat
Fermented in stainless steel or partial carbonic maceration without oak. Explosive wild berries, sour cherry, and cracked white pepper. Served lightly chilled at 13-14°C for tapas, rices, and grilled fish.
Trepat Crianza & Single Vineyard
Sourced from 50+ year-old bush vines. Aged 6 to 14 months in neutral French oak puncheons or terracotta amphorae. Burgundian tension, dried leaf, black pepper, and silky tannins.
Rosé Cava & Sparkling Brut Nature
Secondary bottle fermentation followed by 15 to 36 months on lees. Trepat's natural acidity yields an ultra-fine creamy bead and an unforgettable dry, saline finish.
How do these styles pair with fine food?
Explore temperature rules and Mediterranean pairings.