WINEMAKING: 

Made from the native variety of the Conca de Barberà, the Trepat, vinified in black, opens up an original experience. Trepat is as rare as a single-variety red wine. This grape is extremely delicate, very difficult to work and, as such, only a small handful of wineries do it. Trepat del Jordiet is born in organic farming, it is made wine with a varietal vinification, and it becomes big in terracotta amphoras. The Romans already said that the slow oxygenation made by the amphoras expresses the particularities of the wine without the hindrance of others. Manual harvest in 15 kg boxes, skidding, maceration and traditional fermentation and later aging for 6 months in clay pots.

TASTING NOTES:

Soft, bright ruby color. Powerful nose of balsamic herbs, fennel, giving way to candied fruit and the spicy character of pepper. In the mouth a fresh and pleasant sensation, as balanced as light. A thirsty wine that the amphoras educate, without indoctrination, to show its more varietal aspect.

PAIRING:

Ceviche, tapas, cheeses, pork, chicken, salmon and other dense fish.

Serve between 12º and 13ºC.

–