Fiche Technique du Cépage Trepat
Le Trepat (Vitis vinifera L. cv. Trepat) est le cépage rouge emblématique de Catalogne, cultivé presque exclusivement dans les vallées de la DO Conca de Barberà. Célèbre pour sa pellicule fine, sa vive acidité tartrique et son parfum d'épices et de fruits rouges.
Grappe généreuse et compacte à maturation très tardive. Sa pellicule fine concentre la rotundone (notes de poivre) et une remarquable acidité.
Données Clés du Cépage
| Paramètre | Valeur Standard | Note Œnologique |
|---|---|---|
| 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.
Trepat Rouge Jeune
"Robe rubis translucide. Parfum séduisant de cerise griotte, grenade, pivoine et poivre blanc moulu typique de la région."
Trepat Rosé vs. Trepat Rouge vs. Effervescent
Pendant des décennies, le Trepat était réservé aux rosés et aux cavas. Depuis 2004, sa vinification en rouge passionne la critique internationale.
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.
Le Cycle Végétatif du Trepat
Le Trepat est une liane vigoureuse à port demi-dressé et à maturation exceptionnellement tardive, secret de sa fraîcheur :
Débourrement Précoce
Débourrement précoce nécessitant une vigilance face aux gelées printanières dans la vallée.
Floraison & Nouaison
Formation de grappes généreuses et serrées. Effeuillage pour optimiser la ventilation.
Véraison Prolongée
Les baies virent du vert au rubis limpide. Les nuits fraîches tempèrent la montée en sucre.
Vendanges Tardives
Récolte en automne frais, assurant une maturité phénolique sans excès d’alcool.
Comment ce cépage a-t-il survécu à la disparition ?
Découvrez l’histoire passionnante des vignerons pionniers de la Conca.