Wine profile dossier

Cava - El Celestial Ouroboros Mark III

Two Trepat harvests, Garnatxa structure, thirty-six months on lees

Cava - El Celestial Ouroboros Mark III is the 2025 flagship sparkling wine in the Symbiogenesis portfolio. It is a Brut Nature sparkling rose built from two Trepat harvests from Verdu, Lleida, one week apart, plus Garnatxa from Verdu. The base assemblage is 1,800 L and the expected yield is about 2,000 bottles after tirage, ageing and disgorgement.

The Symbiogenesis AI constructor was used to turn protocol documents, chemistry files, sensory targets, regional descriptions and biodynamic process evidence into a cellar route. The route specifies which grape fractions to combine, which pH target keeps the assemblage microbiologically stable, which lees to keep, which transfers require oxygen exclusion and how long the wine needs to remain on lees.

Why this wine exists

The central idea is the Crono-Varietal: one variety harvested at two moments. Trepat T1 and Trepat T2 come from the same Verdu source but are treated as different biological states. The first harvest is used for precision and clarity; the second for aromatic and microbial complexity. Garnatxa is added for body, glycerol and the structural weight needed for long lees ageing.

This is a biodynamic sparkling wine organized by time. It preserves two moments of the same vineyard and then integrates them through traditional-method ageing.

Origin and biodynamic material

• Trepat T1: 600 L, about 33% of the assemblage, Verdu, Lleida.
• Trepat T2: 800 L, about 44% of the assemblage, same Trepat source harvested one week later.
• Garnatxa: 400 L, about 22% of the assemblage, Verdu, Lleida.
• Farming: precision biodynamic for Trepat and Garnatxa; natural products; indigenous base fermentations.
• Ageing: 36 months sur lattes, zero dosage.

Verdu gives the Trepat acidity, aromatic lift and a continental structure suited to sparkling wine. Verdu Garnatxa supplies body and fruit weight within the same inland origin. The protocol treats both as living materials that need different handling before they can safely become one wine.

Constructor logic

The AI constructor selected this architecture because the intended wine needs both freshness and depth:

• T1 supplies clean Trepat structure.
• T2 supplies a more developed microbial and aromatic state.
• Garnatxa supplies body and mid-palate.
• The pH target creates the microbial boundary for safe assemblage.
• Lees ageing provides texture and integration.

The crucial step is the Acid Shield: all components are cooled and adjusted to pH 3.25 before assemblage. The local protocol argues that SO2 would be inefficient at the higher starting pH and would also damage the lees population needed for ageing. The constructor therefore prioritizes acid, cold and oxygen exclusion before tirage.

The second key step is T2 lees handling. T2 has a higher volatile-acidity history than T1, so its clear wine is transferred without splashing, under CO2 or argon, and only the fine creamy lees layer is retained. Heavy bottom sludge is discarded.

Cellar method

1. Vinify T1, T2 and Garnatxa separately.
2. Cool all components below 8 deg C.
3. Adjust each component to pH 3.25 before assemblage.
4. Add Garnatxa first, then T1 after smell check, then T2 under inert gas.
5. Keep fine lees where useful; discard biologically risky heavy sludge.
6. Allow 3-7 days of bio-integration with inert-gas batonnage if anaerobic control is strict.
7. Rack clear wine and perform tirage with EC1118 for the bottle fermentation only.
8. Age 36 months on lees.
9. Disgorge and finish as Brut Nature.

This protocol uses commercial yeast only at tirage, where pressure tolerance and completion are required. Base wine fermentations are indigenous.

Measured and protocol chemistry

The chemistry file identifies several values as estimates. Public material should call them protocol chemistry or projected release values until final lab analysis is available.

Sensory direction

The intended wine is a mineral, layered sparkling rose with wild strawberry, white flower and citrus from Trepat; white peach, dried herbs and chamomile from the second harvest; and autolytic notes of bread crust, almond and lees texture from the 36-month ageing. Garnatxa should widen the mid-palate without making the wine heavy.

The finish should remain dry, saline and persistent because the wine is Brut Nature and the acidity remains structural.

Advantages

• Chrono-varietal design: two harvest moments of Trepat are treated as distinct cellar materials.
• Biodynamic source logic: the protocol uses indigenous base fermentations and preserves microbiological difference before assemblage.
• Controlled risk management: acidification, cold, inert gas, lees selection and delayed tirage are coordinated as one stability strategy.
• Long ageing: 36 months gives the wine a trade-readable argument beyond simple fruit.
• Strong restaurant use: sparkling rose, moderate alcohol, Brut Nature finish and autolytic texture make it a flexible gastronomic wine.

Best audiences and service

This is the portfolio anchor for sommeliers, wine buyers, importers and collectors who want a technical sparkling wine with a clear method. Serve at 8-10 deg C in a tulip or white-wine glass. Pair with salt-roasted fish, aged sheep cheese, cured meats, roasted poultry, rice dishes, mushrooms and dishes with a saline or umami base.

Evidence dossier

Primary local sources:

• products/cava/manifest.md
• products/cava/03_technical/protocol_followed.md
• products/cava/03_technical/chemical_analysis.json
• products/cava/04_sensory/target_profile.md
• products/PROCESS_Cava.md
• global_assets/region_description.md
• protocols/protocol_ES 3.pdf
• protocols/Trepat2_es.pdf
• protocols/Analysis_Holobiont.pdf

Constructor evidence:

• literature-derived wine process graph in concept_natural-wine/merged_wine_up_5.md;
• biodynamic constructor manuscript and cellar-control analysis in tex/analysis_hyperion.tex;
• Symbiogenesis product protocols and chemical analysis files.