Trepat

Grape variety	Trepat
Grape colour	Red grape
Ampelographic features	The Trepat grape is a late-ripening variety, typically harvested in the latter part of September. It is primarily grown in limestone-rich areas with low organic matter in the soil, such as the Serral region of the Conca de Barbera province of Tarragona. The climatic conditions of the river valley provide an optimal environment for the cultivation of the Trepat grape, which is renowned for its light, clean, and fresh profile, along with its pronounced aromatic expression.
Synonyms	Bonicaire, Parrel, Trapat, Trepan
History	The Trepat grape is an indigenous variety native to the northeast region of Spain, particularly the Conca de Barberà and Costers del Segre regions. This grape has a long history dating back centuries, and it is primarily used in the production of light rosé wines and sparkling Cava. Despite its historical cultivation, it was only officially recognized as a variety in the early 20th century. Today, the Trepat grape’s cultivation remains rather limited, but its unique characteristics have made it a cherished variety among local wine producers.
Characteristics of the wine	Wines made from the Trepat grape are typically light-bodied with a vibrant ruby color. They possess a uniquely fresh and fruity profile, often featuring notes of strawberry, cherry, and rose petals. These wines are also known for their high acidity and low tannin content, resulting in a wine that is lively and easy to drink. In sparkling Cava, the Trepat grape adds a crisp, refreshing quality that perfectly complements the bubbly texture of the wine.