Winemaker: Fredi Torres & Marc Lecha
Region: Conca de Barberà, Catalonia, Spain
Grapes: Trepat 100%
Sulphur: 55 mg/l (total)
Suitable for vegans: Yes
Total Area Farmed: 2 hectares
Soils: Limestone/ clay
Age of vines: 13 yrs old
Viticulture: Organic (non- certified)
Vineyards: Between the villages of Barberà de la Conca and Cabra del Camp, in the DO at an altitude of 520 meters. The vines were planted in 2005 with a southwest exposition on limestone soils and surrounded by a Mediterranean forest. The farming here is guided by organic principles without the use of pesticides, fungicides, or herbicides. The trepat grape is mainly used to produce light coloured fresh wines with pleseant flavours of crunchy red fruits, light citrus fruits and white pepper.
Vinification: The grapes were 100% destemmed and macerated for 7 days. Following pressing the juice was returned to inox where it finished fermentation (always on indigenous yeasts). The wine was then racked off its gross lees and stayed in steel for 4 months on its fine lees before bottling with a light SO2 addition.