'El Petit Carlania' Trepat
Conca de Barberà > Catalunya > ES
Trepat, 2019
Carlania Celler, established by the devoted husband-and-wife duo, Jordi Miró and Sònia Gomà-Camps, stands as a testament to organic and biodynamic wine production in the heart of southern Catalonia's Conca de Barberà. This region, famed for making base wine for Cava, is having a renaissance of dry reds with its native hero in grape form - Trepat. They make this fuschia colored marvel full red fruits and white pepper - juicy but not silly, a tinge of CO2 brings out a tingle on the tongue.
Conca de Barberà > Catalunya > ES
Trepat, 2019
Carlania Celler, established by the devoted husband-and-wife duo, Jordi Miró and Sònia Gomà-Camps, stands as a testament to organic and biodynamic wine production in the heart of southern Catalonia's Conca de Barberà. This region, famed for making base wine for Cava, is having a renaissance of dry reds with its native hero in grape form - Trepat. They make this fuschia colored marvel full red fruits and white pepper - juicy but not silly, a tinge of CO2 brings out a tingle on the tongue.
Conca de Barberà > Catalunya > ES
Trepat, 2019
Carlania Celler, established by the devoted husband-and-wife duo, Jordi Miró and Sònia Gomà-Camps, stands as a testament to organic and biodynamic wine production in the heart of southern Catalonia's Conca de Barberà. This region, famed for making base wine for Cava, is having a renaissance of dry reds with its native hero in grape form - Trepat. They make this fuschia colored marvel full red fruits and white pepper - juicy but not silly, a tinge of CO2 brings out a tingle on the tongue.
Grape: 100% Trepat
ABV: 12%
The Story: Carlania Celler, established by the devoted husband-and-wife duo, Jordi Miró and Sònia Gomà-Camps, stands as a testament to organic and biodynamic wine production in the heart of Conca de Barberà. Carrying on a rich family tradition, the pair, along wit htheir son and daughter, passionately cultivate the indigenous Trepat grape, applying xerigot, horsetail infusions and the biodynamic preparations 500 and 501 (that’s the sheep poop in the cow horn, then the horn is ground up and made into homeopathic tea fertilizers).Their 10 hectares of lofty vineyards, thriving in calcareous-clay soil, are meticulously maintained by hand, ensuring exceptional grape quality and honoring the land's bounteous heritage.
Picked by hand, the fruit is fermented spontaneously with native yeasts. Macerated with its skins for about 15 days, about 50% of the fruit undergoes carbonic maceration in small volume stainless steel vats, with temperature controlled throughout fermentation to keep it from getting too hot. Then the wine is aged in steel tank for 7 months with no additions, no fining or filtration, not even a smidge of S02 at bottling.
Personality: A fresh, dry pomegranate color with juicy red fruits but not silly, with a great cracked pepper finish. Because this wine is bottled with zero sulfur it can present a bit fizzy, definitely tingly on the tongue.. A decant will reduce that slight fizz, if it’s not your thing, but the tingle is a result of the aliveness of the wine!
Harmony: Best with a chill, the perfect summer BBQ wine that won’t quit.