Brut Nature rosé · 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.

Trepat, first pick

Verdú · picked 18 September 2025

33%

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

Base wine

Alcohol: 10.65 %; measured
pH: 3.65; measured

Trepat, second pick

Verdú · picked 26 September 2025

44%

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

Base wine

Alcohol: 10.65 %; measured
pH: 3.77; measured
Volatile acidity: 0.65 g/L; measured

Garnatxa

Verdú · picked 18 September 2025

22%

Must at harvest

Sugar: ≈ 23 °Brix; calculated; From the 13.58 % alcohol

Base wine

Alcohol: 13.58 %; measured
pH: 3.9; measured
Volatile acidity: 0.47 g/L; measured

Trepat harvest analysis from the Trepat protocol. Garnatxa sugar calculated from the alcohol of its base wine. Base-wine analyses from the Ouroboros protocols, before blending.

In the cellar

Cellar targets and records

The base wines fermented on their own yeasts; the second fermentation in bottle used EC1118. Trepat T2 was handled under inert gas and only its fine lees were kept.

Parameter

Value

Status

Note

Base volume

1,800 L

measured

Single 2025 assemblage before tirage.

Assemblage pH

3.25

target

Set for every lot before blending.

6.8 g/L

estimated

Projected freshness and ageing stability.

Tirage yeast

EC1118

measured

Used only for secondary bottle fermentation.

Lees ageing

36 months

target

Texture, autolysis, and integration.