Red Wine /// Trepat // Conca de Barbera / Spain
Trepat from 80 and 100 years old year old vines. They are manually harvested, they ferment with wild yeasts in stainless steel deposits, with a maceration of around 45 days. The malolactic fermentation is spontaneous in 300- and 500-litre barrels. This wine is aged in 225-litre French oak barrels for 9 months. If I were to tell you that was interesting my nose would end up like the gentleman on the label.
What is interesting though if the fact that it is made by a young couple that met in college and fell in love. They had a dream to make still wine out of Trepat and Paralleda, grapes used in sparkling. To barrel age this variety and achieve depth is even more remarkable. Unmistakably Spanish, but an off the grid variety. STSWine