Vintage record manifest

Manifest: Ancestral — Método Alquímico (Trepat Biodinámico 2025)

Product Identity

• Type: Rosé sparkling wine. Hybrid Ancestral–Traditionnelle method. Single continuous fermentation that begins in tank and finishes in bottle, followed by prolonged lees aging and dégorgement.
• Method name: Método Alquímico (fused from méthode ancestrale + méthode traditionnelle)
• Grape: 100% Trepat biodinámico from Verdú, Lleida (precision biodynamic; natural products, irrigation permitted, one sulfur treatment in July at veraison)
• Vintage: 2025
• Source volume: 100 kg of Trepat grapes → ~100 L of base must
• Production: ~100 bottles (single-tank, single-vintage, single-parcel lot)
• Available: 100 bottles at release (library allocation; consult for current state)
• Ageing: 18–36 months sur lattes (autolysis-driven), dégorgement, zero dosage
• Source protocol: ~/.picoclaw/workspace/symbiogenesis/protocols/Ancestral_es.pdf (October 3, 2025)
• Methodology framework: ~/.picoclaw/workspace/symbiogenesis/protocols/Analysis_Holobiont.pdf — Terroir Holobiont, Five Levers of Control
• Constructor route: ~/.picoclaw/workspace/symbiogenesis/deliverables/CONSTRUCTOR_DECISION_TREE.md — Route 1: Ancestral, density-gated single fermentation

Narrative Links

Claim: "Single fermentation with traditional-method finish"

→ Proof: See 03_technical/protocol_followed.md (Phase 3: Critical Bottling Point)

• Single continuous fermentation: tank → bottle, no liqueur de tirage
• Bottling density target: 1008–1010 g/L (≈ 24 g/L residual sugar for 6.0 bar pressure)
• The 24 g/L sugar math: 4 g/L fully fermented = 1 bar at 10°C → 6.0 bars target

→ Proof: See 03_technical/protocol_followed.md (Phase 4: Lees Aging)

• 18–36 months sur lattes at 12–14°C
• Manoproteins, amino acids, glutathione released by yeast autolysis
• 4.0 g/L sugar per 1 bar is the chemistry; the alchemy is that this is one wine, not two

→ Visual: See ../../photos_videos/Trepat/Ancestral.HEIC and ../../photos_videos/Trepat/Half bottle Ancestral.HEIC

Claim: "The 2025 must's parameters are within the variety's optimum — the protocol is calibrated to express that quality"

→ Proof: See 03_technical/protocol_followed.md (The 2025 Lot — Quality Profile) and chemical_analysis.json

• Trepat 2025 must: 21.2 °Bx (within the 20–22 °Bx variety optimum), pH 3.5, TA 4 g/L, healthy indigenous microbiome
• The protocol's Five Levers of Control are set to bring out the parcel's character; they do not need to override it
• The Cascading Failure Principle from Analysis_Holobiont.pdf §3.1 is not applicable to this lot — every parameter is in range
• Zero SO₂ across the entire process — the must's chemistry and the indigenous microbiome handle spoilage control biologically

→ Visual: See ../../photos_videos/Trepat/Trepat cluster in the field.JPG, ../../photos_videos/Trepat/Trepat_close view.HEIC

Claim: "Biodynamic Trepat from a single parcel — yeast is indigenous, not inoculated"

→ Proof: See 03_technical/chemical_analysis.json (yeast_strain: Indigenous (Trepat vineyard native))

• Native non-Saccharomyces (Hanseniaspora, Lachancea, Candida) lead the first 24–72 hours
• Indigenous Saccharomyces cerevisiae establishes dominance through cool-temperature selection
• No EC1118, no commercial starter — only what was on the grape skin

→ Visual: See ../../photos_videos/Trepat/Collecting Trepat.HEIC, ../../photos_videos/videos/Taking samples for microbiology.MOV

Claim: "Zero dosage — Brut Nature is the only honest expression of a single-fermentation sparkling wine"

→ Proof: See 03_technical/chemical_analysis.json (residual_sugar: 0 g/L post-dégorgement)

• Dégorgement replaces bottle volume with the same disgorged wine (no expedition liqueur)
• Brut Nature keeps the salinity and mineral expression of limestone and the reductive power of 36 months of lees intact
• Optional alternative: a terroir liqueur (aged Merlot or Garnatxa rancio, or estate-distilled spirit) for one experimental lot — see protocol §5

→ Visual: See ../../photos_videos/Trepat/Sediment in the bottle Ancestral.HEIC, ../../photos_videos/videos/Deguelle Removing sediment Ancestral.MOV

Claim: "The Terroir Holobiont — the wine of a living superorganism"

→ Proof: See ../../protocols/Analysis_Holobiont.pdf §2 (Terroir Holobiont) and §5.2 (Temperature lever)

• The Trepat skin microbiome, the cellar wall flora, and the fermentation succession form a single integrated system
• The 14–16°C starting temperature is the lever that selects which non-Saccharomyces contribute esters and terpenes
• Winemaker's role: observe and accompany, not impose

→ Visual: See ../../photos_videos/Garnatxa/taking_samples_microbiology.HEIC, ../../photos_videos/videos/Taking samples for microbiology.MOV

Sensory Profile

Intended: A wine of paradox — the energy of an Ancestral with the clarity of a Traditionnelle. The first hour of light on coastal limestone, held in a sealed bottle for a year and a half.

• Nose: Wild strawberry, rose petal, white pepper, a marine saline edge; with air, the autolytic signature arrives — dried bread crust, a whisper of brioche
• Palate: Fine, persistent perlage from a single fermentation; mouth-watering acidity (high TA, low pH); a thread of tension that runs from attack to finish; zero dosage preserves the chalk
• Body: Translucent. Rosé color held pale by whole-cluster pressing and zero skin contact post-fermentation
• Finish: Saline, mineral, long. The acidity is the last thing you taste.

Words for this wine: *electric, saline, single-fermentation, hybrid, indigenous, Brut Nature*

Production & Scarcity

• Single-parcel, single-vintage. No blending across parcels. No carryover stock.
• 100 bottles. The 100 kg Trepat from 2025 are the full production base for this wine.
• Scarcity as fact: "100 bottles produced. Library allocation by request."

Sales Playbook Mapping

*Last updated: June 2025* *Source: protocols/Ancestral_es.pdf (Oct 2025) + Analysis_Holobiont.pdf (Oct 2025) + deliverables/CONSTRUCTOR_DECISION_TREE.md*