2025 · Ancestral Pet-Nat rose, 100% Trepat, indigenous yeast fermentation
Vin-Q Ancestral
Ancestral Pet-Nat from ecological-regenerative Trepat juice only, fermented by its own native yeast families and bottled without correction.
Vintage Passport
Ancestral · 2025
Lot L-XA2025-ANC
In the bottle
- Trepat100%
Vineyard
Trepat
Verdú, Lleida
- Parcel
- ES-CT-L-VERDU-P14
- Picked
- 26 September 2025
- Farming
- Ecological and regenerative practicesdeclared
Farming is declared by the grower and logged as dated operations and inputs.
- Bottles
- About 100 bottles
- Bottled by
- RE. 5231 · B-08796 ES
- Release
- October 2026
In the glass
Taste profile
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Aromas
- wild strawberry
- rose petal
- white pepper
- marine saline note
- bread crust with air
Palate
- fine persistent bead
- high natural freshness
- light Trepat body
- dense rose color
- saline-chalk line
Finish. Long, dry, and mineral, with the red-fruit core giving way to chalk and citrus-like tension.
Serving
Serve at 8–10 °C in a white-wine or tulip glass.
With
- oysters
- raw fish
- sushi
- spring vegetables
- fresh goat cheese
How it is made
A 100 kg lot of Trepat from Verdú, pressed to clear juice and fermented by the yeasts on its own skins. It was made with nothing added, from press to bottle.
- 1Press the Trepat and ferment only its clear juice.
- 2Settle the juice cold, at 8–10 °C for 24 hours, in sealed stainless steel.
- 3Let its own yeasts ferment it, warming naturally to 14–16 °C.
- 4Bottle at 1,008–1,010 g/L while it is still fermenting, so its own sugar makes the bubbles.
- 5Rest on the lees in bottle for a year, then riddle and disgorge with zero dosage.
About 100 bottles
Release: October 2026