The Trepat grape is an alluring, indigenous fruit hailing from the Conca de Barbera and Costers del Segre regions in Spain. However, it has really found its place under the warm, generous Spanish sun – where it’s now cultivated in numerous vineyards. Despite being a somewhat under-the-radar varietal, Trepat has been rising in esteem, particularly in the British wine industry, due to its unique attributes.
Trepat is a black-skinned grape variety recognised for producing light-bodied wines. Characteristically, wines derived from this grape are delicately fragrant, instilled with aromas akin to wild strawberries, soft spices and floral hints. When sipped, Trepat offers a unique, lip-smacking flavour profile reminiscent of tart cherries and black pepper. This gives rise to a racy acidity, making the wines incredibly refreshing and enjoyable to drink. It is commonly used to produce Rosé Cava, yet recent innovations have seen it being produced as a stand-alone varietal.
The grape’s rose-hued juice and firm tannin showcase a dynamic versatility – be it in the creation of sparkling rose wines, still rose, or light red wines, they have all been build on its sturdy foundation. The delicate freshness and vivacious nature of Trepat-based wines makes them especially conducive for pairing with a wide array of foods. From tapas-style dishes, to summer barbecues, to rich seafood platters, Trepat has a lovely knack of harmonizing with a divergent menu.
Despite its relative obscurity, Trepat is an age-worthy grape. This implies that wines crafted from it can even develop enhanced texture and complexity after several years in the cellar. With wine enthusiasts seeking lighter, aromatic and food-friendly styles, Trepat surely harvests potential for future growth. It gives British connoisseurs an exciting opportunity to explore and appreciate the diversity within the world of Spanish wines.
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