Trepat? What is that!
It’s been a while since our last post! Jump starting our blog here at boundbywine thanks to TREPAT.
What is Trepat? No, its not a wine making methodology, nor is it an adjective. Trepat is a Spanish grape varietal mainly planted and grown in Conca de Barbera and Costers de Segre, the two famous wine appellations in the Catalonia region.
In Catalonia, this Trepat grape variety can be exclusively found in blended rose wines of the two wine appellations, where it is usually combined with other varieties. Grenache, Pinot Noir, Tempranillo and Cabernet Sauvignon are permitted from Conca de Barbera.
Trepat from Costers de Segre are allowed to be blended with Carignan, Merlot, Mourvedre, Cabernet Sauvignon, Grenache and Tempranillo.
Like Pinot Noir, Trepat is a tricky grape to grow and only about 1,000 ha is planted in Spain. And, you will probably not find it anywhere else in the world. It’s mostly used for Cava, but a few bodegas make medium bodied elegant Trepat still wines as well.
With large, compact clusters and thick skin, this grape variety is harvested late. In recent years, Trepat has shown itself to be ideal for making Cava Rosado (rosé), to which it lends an attractive colour and balanced acidity.
The characteristic aromas of this variety are red fruits such as strawberry, raspberry and cherry, along with spicy notes (cinnamon, for example), producing an elegant and subtle Cava with a strong personality.
In practice, many rosado Cavas are 100-percent Trepat, as the grape has proved adept at making fresh, berry-flavored sparkling wines on its own.
In the native regions of Conca de Barbera and Costers del Segre, Trepat is made into fresh, medium-bodied red wines. Varietal examples are showing very good commercial potential, and hint at a brighter future for this little-known Spanish variety.
b.io’s project for the future is where men, land and wine coexist in perfect harmony, b.io is the balance of environment, where also small insects that live in the vines have an important role in the ecosystem.
Like the world’s finest gins, Aviation is distilled using a proprietary maceration recipe that produces a pure medley of botanical flavor.
Auntsfield Estate is the home of Marlborough’s first colonial vineyard and winery. The original vineyard was established in 1873 and made highly regarded wine for over 50 years.
Matteo Ascheri’s aim is to make a distinctive wine which expresses its vineyard site, the grape varieties used and in particular, his own ideas about how it should be made.
Det Norske Brenneri is a small distillery producing Norwegian spirits. They work exclusively with small batch productions, thereby ensuring the quality of their products.