2025 · Brut Nature sparkling rose, traditional method, 36 months sur lattes
Vin-Q Brut Nature Rosé - El Celestial Ouroboros
Two harvests, one variety, thirty-six months. The Crono-Varietal treats time as a component.
Origin
Trepat T1, Trepat T2, and Garnatxa from Verdu, Lleida
Production
about 2,000 bottles
Release
process file indicates late 2028 or early 2029
Style
Brut Nature rosé
Certified Provenance
Vintage Passport
L-XA2025-CAVabout 2,000 bottles
Registered Parcel
Trepat T1, Trepat T2, and Garnatxa from Verdu, Lleida
ES-CT-L-VERDU-P08/P12 · 445m alt
41.6125° N, 1.1441° E
Bottling record & protocolsPV Precision viticulture · TM Traditional sparkling · MR Maturation and releaseWhat this seal means
EMBOTELLAT PER RE. 5231 · B-08796 ES
Regenerative and organic practices
declared · not certified
Declared by the vineyard operator and recorded as dated operations and inputs. “Organic” here describes the practice, not certified status — EU organic certification requires a valid certificate from an authorised control body.
Evidence States Log
2 Measured2 Target
No value here is estimated. Each one shows what stands behind it, and a missing critical value holds its gate rather than being filled in.
Verifiable Vintage Passport · Vin-Q System
Release Window: process file indicates late 2028 or early 2029
Why this wine
What makes this lot unusual
A 1,800 L traditional-method rose that treats two Trepat harvest moments as separate biological states, then uses 22.2% Garnatxa for body, glycerol, and the mid-palate needed for long lees ageing.
For restaurant placement and portfolio representation: a long-aged Brut Nature rose with Trepat line, Garnatxa width, and a cellar story that can be explained at the table.
01
Why it is the flagship
It has the largest 2025 volume, the clearest restaurant use case, and the longest ageing commitment in the portfolio.
02
What to tell a table
The wine is built from two Trepat moments and one Garnatxa counterweight. The story is temporal, not simply varietal.
03
Service logic
Use it where Brut Nature freshness must still carry food: cured meat, aged cheese, fish with salt or smoke, mushrooms, and rice.
In the glass
Sensory Profile
Brut Nature traditional-method rose, 36 months sur lattes, zero dosage, and moderate alcohol.
Biophysical Polytope
Sensory Architecture
5 Measurable Dimensions
Click any dimension to see how its position was arrived at.
fine persistent perlagecreamy mousseGarnatxa mid-palate weightsaline and flinty finish
Finish: Long, dry, saline, and lightly smoky, with the Trepat acidity carrying the autolytic notes.
The highlighted road keeps the three base-wine components distinct through reception, selects sound microbial and lees states, protects the assemblage through fermentation, and reaches bottle ageing through measured tirage. Open full size
Constructor path
Selected route for this wine
Can two harvest moments of the same Trepat source preserve freshness and microbial difference while Garnatxa supplies the mid-palate needed for long lees ageing?
01Vinify Trepat T1, Trepat T2, and Garnatxa separately.
02Cool all components below 8 deg C and adjust each to pH 3.25.
03Add Garnatxa first, then smell-check T1, then transfer T2 under CO2 or argon.
04Retain only clean fine lees and discard heavy sludge.
05Allow 2-3 days of protected integration, extending to 7 days only under verified anaerobic control; then tirage with EC1118 and age 36 months.
Service
How to serve the wine
Serve at 8-10 deg C in a tulip or white-wine glass with salt-roasted fish, aged sheep cheese, cured meats, mushrooms, or rice dishes.
