Trepat
Verdú · picked 26 September 2025
Must at harvest
- Sugar
- 21.2 °Brix
- measured
- Density
- 1,089 g/L
- measured
- pH
- 3.5
- measured
- Total acidity
- 4.0 g/L
- measured
Ancestral · 2025
Analysis
The grapes at harvest, the base wines and the targets for the finished wine.
Starting point
Initial analysis
The must at harvest and the base wine before blending, lot by lot.
100%
Harvest must analysis from the Trepat and Ancestral protocols.
Laboratory analysis
Nutrition declaration
INCAVI, Laboratori de Vilafranca del Penedès · Bulletin 185574 · Sample V2606405 · 4 August 2026
| Per 100 mL | Amount | Basis |
|---|---|---|
| EnergyNumerical calculation from the measured alcoholic strength (PNT-V/R093, PNT-V/R012) | 68 kcal / 284 kJ | calculatedENAC accredited |
| FatPer literature for the wine category | negligible | from literature |
| of which saturatesPer literature for the wine category | negligible | from literature |
| CarbohydrateNumerical calculation | 1.09 g | calculated |
| of which sugarsGlucose + fructose + sucrose, enzymatic UV-VIS (PNT-V/R012) | 0.67 g±0.10 | analysedENAC accredited |
| ProteinColorimetry | 0.04 g | analysed |
| SaltIon-selective electrode, expressed as sodium chloride | <0.01 g | analysed |
In the cellar
Cellar targets and records
The harvest sugar and pH carried the fermentation on their own, and the wine was made with nothing added: its own yeasts, its own sugar and its own acidity from press to bottle.
Parameter
Value
Status
Note
Harvest sugar
21.2 Brix
measured
Moderate potential alcohol for spontaneous fermentation.
Harvest pH
3.5
measured
Upper sparkling-base range; managed by clean cold handling.
Bottling density
1008-1010 g/L
target
About 24 g/L fermentable sugar for a 6 bar pressure target.
Release sulfur
<10 mg/L
target
No SO2 addition in the protocol.