SUCCÉS PAST WINES
2021 PATXANGA TREPAT ROSADO
This cuvée is named for a local iteration of street soccer and/or music played at summer festivals in the region’s tiny villages. The grapes come from 40-year-old Trepat vines in Conca de Barberà. The grapes are direct pressed into stainless steel tank for a cool spontaneous fermentation. One thousand cases are typically produced of this rosé. 12% ABV
2020 EXPERIENCIA PARelLaDA
This cuvée represents Albert & Mariona’s first experience making white wine. It comes from 40-year-old Parellada vines planted in Conca de Barberà. Half the grapes were direct pressed, while the other half was fermented on skins for 25 days in stainless steel tank. Just over 1000 cases were produced. 11.5% ABV
2019 CUCA DE LLUM TREPAT
This cuvée is named for the fireflies they’ve seen in the vineyard. The grapes come from 40-year-old Trepat vines in Conca de Barberà. The grapes are crushed and fermented on skins for 35 days before being pressed off into stainless steel and fibreglass tank for élevage. Roughly 2000 cases are made annually. 13% ABV
2020 PATXANGA TREPAT ROSADO
This cuvée is named for a local iteration of street soccer and/or music played at summer festivals in the region’s tiny villages. The grapes come from 40-year-old Trepat vines in Conca de Barberà. The grapes are direct pressed into stainless steel tank for a cool spontaneous fermentation. One thousand cases are typically produced of this rosé. 12% ABV
EL SOLA TREPAT
This wine comes from a 120-year-old vineyard in Sarral. The elderly Trepat vines sit at 480m above sea level on a combination of clay and limestone. The grapes were fermented on skins for 40-days before being pressed off into barrel for a 14-month élevage. After an additional two years in bottle, the wine is released. Only 300 bottles were produced. 14.5%
FEEDBACK
Unlike their other wines, this is a blend of two grape varieties (60% Cabernet Sauvignon, 40% Trepat) from two separate vineyards. The Cabernet Sauvignon vineyard is called La Romiguera and sits at 700m above sea level. Substantial diurnal shifts and high UV levels result in concentrated but balanced fruit. The grapes are fermented in stainless steel tank before being pressed off into barrel for a 14-month élevage. Less than 400 cases were made. 14.5% ABV