The selected components, production controls and dated stages used for this wine.
7 recorded decisions in order, each at its Vin-Q Method gate. Open any step for the measured parameter, the alternative that was discarded, and the consequence in the glass.
Vineyard Plan for the Intended Wine
date not recorded
Parcel P14 farmed and sampled for an ancestral route, not a maximum-ripeness pick
What the vineyard is asked to produce is decided before the season, because acidity lost on the vine cannot be recovered in the cellar.
A yield-led canopy and irrigation plan was rejected; it would have pushed sugar up and acidity down.
Fruit that arrives with the acid tension an unsulphured, uncorrected wine needs.
Harvest Window & Final Selection
date not recorded
21.2 Brix and pH 3.5 measured
Sugar sets the fermentable load and therefore the pressure available at bottling; acidity protects a wine that receives no sulphur.
A later pick for higher potential alcohol was rejected; it would have cost the acid tension the route depends on.
Moderate alcohol and the freshness that carries bottle pressure without correction.
Harvest & Press Fractioning
date not recorded
Trepat pressed directly without washing; zero skin contact
Grape skins carry indigenous wild yeasts into the press, leaving harsh phenolic matter behind.
Maceration on skins for intense extraction was rejected to preserve pale delicacy.
Light, crystal-clear rosé frame without astringent seed or stem tannins.
Admitted Juice and Vessel
date not recorded
Free-run juice moved to stainless steel immediately after pressing
Juice is most vulnerable between press and fermentation, when no CO2 blanket yet protects it.
Holding the juice in the press tray was rejected; standing time invites oxidation and acetic risk before fermentation starts.
Clean, bright juice entering fermentation with its aromatics intact.
Microbial Flora Selection
date not recorded
Indigenous skin flora; natural rise to 14–16°C in stainless steel
Diverse wild yeast strains initiate spontaneous fermentation without synthetic accelerator products.
Commercial sparkling yeast (EC1118) and nutrient additions were excluded.
Unstandardized, authentic biological complexity with subtle sourdough nuances.
Single Fermentation Kinetic Gate
About September 2025calculated
Nine months on lees before the June 2026 release places bottling in September 2025.
Bottling at density 1008–1010 g/L (~24 g/L residual sugar)
Bottling during active primary fermentation captures natural CO2 under crown cap with zero tirage.
Secondary tirage sugar and second yeast addition were rejected.
Natural 5.5–6.0 bar effervescence produced purely from remaining grape sugar.
Maturation & Release Gate
Release from June 2026declared
Stated release window after nine months on lees and final checks.
9 months on bottle lees; disgorged with zero SO2 and zero dosage
Yeast autolysis releases natural mannoproteins that protect against oxidation without sulfur additions.
Chemical sulfur stabilization and sugary liqueur d'expédition were omitted.
Bone-dry, saline, mineral finish with autolytic bread-crust complexity.
The same indigenous yeast families carried by the grapes start fermentation in sealed stainless steel and finish it under crown cap. Pressure comes from the grape juice remaining active at bottling, not from added yeast or sugar.
Only clean Trepat juice enters fermentation. The grape skins are the biological source of the native yeast community, but skins, stems, seeds, and later phenolic press fractions are left out of the wine.
Bottling is targeted at 1008-1010 g/L, corresponding to about 24 g/L fermentable sugar and approximately 5.5-6.0 bar after completion.
The bottle is released as zero-additive Ancestral Pet-Nat: no tirage yeast, no dosage, no SO2, no sugar addition, no fining, no filtration, and no acidity, aroma, color, or texture correction.
