Crono-Varietal Trepat
T1 and T2 are not duplicates. They are two harvest moments of the same variety, used to preserve freshness, aromatic difference, and texture.
Brut Nature rosé · 2025
Constructor and production route
The selected components, production controls and dated stages used for this wine.
Brut Nature rosé · vintage timeline
How this wine was made
6 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.
- G3Step 1 of 6measured
Crono-Varietal Partition
Two Temporal Harvest Moments
date not recorded
Trepat T1 (600L early) and Trepat T2 (800L late) vinified separately
Why this way
The verified decisionEarly harvest retains high natural malic acid; extended hang-time develops aromatic esters.
The discarded pathSingle bulk harvest was rejected to capture two distinct biological ripening phases.
In the glassDual backbone: sharp reductive freshness (T1) + aromatic autolytic precursors (T2).
Two harvest moments are kept as separate components. - G4Step 2 of 6declared
Skin Maceration for Colour
Extraction Held Short
date not recorded
Trepat macerated on its skins before pressing; duration and temperature are not in the transcribed record
Why this way
The verified decisionAnthocyanins sit in the skin and release quickly; tannins follow more slowly, so colour and structure are separated by how long contact runs.
The discarded pathA straight direct press was rejected: it gives too pale a juice for the intended rosé. A long maceration was equally rejected, because it carries seed and skin tannin into a base wine that must stay taut through 36 months on lees.
In the glassColour without grip — the pink comes from the skins, not from phenolic weight the bead would have to carry.
Trepat held on its skins before pressing, to draw the rosé colour. - G4Step 3 of 6measured
Component Pressing and Reception
Press Fractions Kept Apart
On or before 20 September 2025calculated
The CONTROL DE FERMENTACIÓ sheet opens on 20 September 2025, so reception and pressing precede that reading.
Each Trepat component pressed and received as its own lot, with the Garnatxa held separately
Why this way
The verified decisionOnce lots are combined they cannot be separated again, so identity is preserved through reception while the components are still assessable on their own.
The discarded pathCombining the components at the press was rejected; it would have removed the option to set the blend later from measured values.
In the glassThree base wines that can still be assembled to a target rather than to a fixed recipe.
Trepat juice running from the press, kept separate by component. - G7Step 4 of 6target
Acid Shield Assemblage
Pre-Blend Biochemical Gate
date not recorded
Cooling below 8°C with pH 3.25 adjustment before adding 400L Garnatxa
Why this way
The verified decisionLow pH (3.25) and low temperature suppress wild bacterial proliferation during component marriage.
The discarded pathDirect warm blending without anaerobic gas protection was prohibited.
In the glassCrystal-clear fruit definition and total defense against premature oxidative browning.
Base wines are cooled and assembled to the acid target. - G7Step 5 of 6measured
Fine Lees Selection & Tirage
Secondary Fermentation Gate
Fermentation 20 September – 1 October 2025measured
Cellar CONTROL DE FERMENTACIÓ sheet, twelve dated readings.
Heavy sludge discarded; clean fine lees retained + EC1118 tirage
Why this way
The verified decisionEC1118 guarantees clean, uniform, high-pressure conversion across the entire 1,800L lot.
The discarded pathSpontaneous secondary fermentation in bottle was avoided to prevent bottle failure.
In the glassFlawless bubble integration, fine creamy mousse, and zero reductive sulfur defects.
Clean fine lees retained before tirage. - G8Step 6 of 6target
36-Month Sur Lattes Maturation
Autolysis & Zero-Dosage Release
Release late 2028 or early 2029declared
36 months on lees from bottling, as stated in the process file.
36 months horizontal bottle aging followed by zero-dosage disgorgement
Why this way
The verified decision3 years of continuous yeast autolysis release amino acids and mannoproteins for rich natural mouthfeel.
The discarded pathShort commercial 9–12 month aging and masking sugar dosage were rejected.
In the glassFlint, toasted almond, and brioche complexity with gastronomy-grade dryness.
Thirty-six months horizontal, then zero-dosage disgorgement.
Control de fermentació
measuredFermentation trace · Trepat base
Temperature14–25 °CDensity1082 → 1000 g/L
Cold start at 14 °C, then held at 25 °C once fermentation was established. The density fell from 1082 to 1000 g/L over eleven days, which is a completed primary fermentation — this base wine went on to tirage rather than being bottled during fermentation.
Cellar CONTROL DE FERMENTACIÓ sheet, 20 September to 1 October 2025.
Production controls01 02 03 04
Controls specific to this wine
Garnatxa as structure
The 22.2% Garnatxa component gives body and glycerol, preventing a light Trepat base from becoming too narrow after long lees ageing.
Acid Shield before assemblage
All components are cooled below 8 deg C and adjusted to pH 3.25 before blending. The protocol uses pH and oxygen discipline as stability controls.
Thirty-six months sur lattes
The long lees period is designed to integrate Trepat lightness with Garnatxa width and convert reductive notes into flint, smoke, and bread-crust complexity.