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Trepat is a fresh and elegant red grape variety originating from the Catalonia region of Spain. Although it is globally most famous as the main component of rosé "Cava" sparkling wine, it is also used to create exceptional dry red wines. Smelling of wild strawberries, raspberries, and a distinct white pepper spice, Trepat wines offer lightness and refinement.
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Sparkling dry
Spain
In Catalonia, especially in the Conca de Barberà appellation, this variety is a true pride. When choosing, decide what style of drink you are looking for.
More than half of the entire Trepat harvest is used for the production of Cava Rosado (rosé sparkling wine). Such wine stands out with a wonderful, clear color, crisp acidity, and elegant strawberry tones. However, an increasing number of artisans are bottling 100% dry Trepat red wines. These are very light-bodied, pale-colored, low-tannin drinks, which, due to their savory pepperiness, are often compared to France's Pineau d'Aunis or lighter Pinot Noir styles.
Due to its freshness and soft tannins, red Trepat can be served slightly chilled and pairs perfectly with traditional Spanish appetizers (Tapas), cured ham, roasted poultry, and pasta with tomato sauces. The sparkling rosé Cava version is a fantastic aperitif, excellently matching seafood and fish dishes.
When making rosé sparkling wine using the traditional (champenoise) method, it is essential to maintain crisp acidity and avoid an excessive amount of tannins that would make the wine heavy. The Trepat grape naturally has a thick skin but very few tannins, good acidity, and intense, spring-like red berry aromas, making it a perfect ingredient for an elegant rosé sparkling wine.
Usually not. The essence of Trepat red wines is their fragility, lightness, and fresh berry and pepper aromas. It is not a heavy or highly tannic wine, so decanting might even dissipate these subtle scents. Simply open the bottle, chill it slightly (to 14–15 °C), and enjoy.
