Wines made from Trepat grapes of Cava
Discover the best wines made with Trepat as a single variety or as a blend of Cava.
More informations about the variety Trepat
A very old grape variety found mainly in Catalonia (Spain), in the regions of Conca de Barbera and Costers del Segre, and also in the Balearic Islands, Murcia, Valencia, etc. It is said to be related to the white heben and has no link with the white trepat of Priorat. Before the phylloxera crisis, it could be found in Languedoc and Roussillon, which is no longer the case today, but it could be interesting for producing excellent and original rosé wines.
More informations about the region of Cava
Cava is Spain's signature style of Sparkling wine, and the Iberian Peninsula's answer to Champagne. The traditional Grape varieties used in Cava were Macabeo, Parellada and Xarel-lo, but the Champagne varieties Chardonnay and Pinot Noir are also used. While the first Cava was produced exclusively in Catalonia - specifically in a small town called San Sadurní de Noya - modern Cava can be sourced from various regions of Spain. Aragon, Navarre, Rioja, Pais Vasco, Valencia and Extremadura have specific delimited areas that can benefit from the designation of origin.
What are the typical flavors of the Trepat grape variety?
- Red fruitPresent in 57% of Trepat
- MicrobioPresent in 32% of Trepat
- Citrus fruitPresent in 31% of Trepat
- Tree fruitPresent in 28% of Trepat
- Non oakPresent in 20% of Trepat
- EarthPresent in 17% of Trepat
- OakPresent in 14% of Trepat
- StrawberriesPresent in 7% of Trepat
- VegetalPresent in 7% of Trepat
- SpicesPresent in 7% of Trepat
- Black fruitPresent in 6% of Trepat
- FloralPresent in 4% of Trepat
- RaspberryPresent in 4% of Trepat
- CitrusPresent in 2% of Trepat
- Red fruitPresent in 2% of Trepat
- Tropical fruitPresent in 2% of Trepat
- CherryPresent in 2% of Trepat
- CreamPresent in 2% of Trepat
- LemonPresent in 2% of Trepat
- CranberryPresent in 2% of Trepat
News about the grape variety Trepat
Lucio Tasca d’Almerita dies
Lucio Tasca d’Almerita died in Palermo this week, on 25 July, aged 82. In Sicily he was known simply as ‘Conte Lucio’, such was the reputation of the Count and the amount of respect and affection people had for him. Lucio was one of the pioneers of winemaking on the island from a technical point of view, but moreover he was able to demonstrate how effective the modernisation of Sicily could be from a cultural standpoint. Born in Palermo on 9 January 1940, he was an athlete in his youth and even ...
Decanter Editor-in-Chief’s New York Fine Wine Encounter top tips
There are going to be some utterly splendid wines to taste at our New York Fine Wine Encounter – many of the world’s grandest winemakers have brought some of their very best bottles to our event, knowing their hard work and talent will be appreciated by a discerning audience. My team of experts have picked out a great selection of their personal favourites from the wines on offer, and for their superbly detailed analysis and opinion, you should read the pieces and the picks from Georgie Hindle, ...
The perfect Martini
The most enduring of classic cocktails, the Martini is simple to make and infinitely customisable. But how do you create the very best one possible? We asked the top mixologists in London’s Martini business – Agostino Perrone and Giorgio Bargiani of The Connaught Bar, Alessandro Palazzi of Dukes Bar and Brian Silva of Rules. Here are their thoughts… The spirit: Vodka vs gin None of our bartenders would badmouth the Vodka Martini. And yet, all name gin as their go-to spirit base, because it has s ...