Bush-trained Trepat, calcareous clay. A large, thin-skinned grape similar to Poulsard or Schiava, Trepat produces light-bodied, aromatic reds reminiscent of Jura reds. Spontaneous fermentation is stainless steel, just 3 days skin contact, aged 5 months on the fine lees in stainless steel and bottled with zero sulphites added.
Albert Canela and Mariona Vendrell started making wine in 2011 when they were just twenty. Based in the hills of Conca de Barberà, southwest of Barcelona in Catalonia and with investment from the local region, the couple farm organically and have a network of old-time growers who they buy their grapes from. Catalonia’s wine history is deeply and fundamentally linked to Cava and cheap rosé.
This is no criticism and in fact over-commercialisation has shown itself to be the catalyst in many regions for brave, dynamic and pioneering young winegrowers to start swimming against the tide.
Albert and Mariona are two of those winegrowers: young, entrepreneurial, respecting of their environment and champions of indigenous grapes. They’ve chosen to take a different path with the Trepat, Parellada and Ull de Llebre varieties that have sustained the region for generations and the couple produce a range of pure, vibrant still wines that have become the new benchmark for the Catalonian wine.
Ruth says ” fresh cherry fruit, crunchy red fruit on the finish”