Winery Celler VidbertusCup3 Trepat
Red wine
In the mouth this red wine is a powerful.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Cup3 Trepat from the Winery Celler Vidbertus
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cup3 Trepat of Winery Celler Vidbertus in the region of Catalogne is a powerful.
Wine flavors and olphactive analysis
On the nose the Cup3 Trepat of Winery Celler Vidbertus in the region of Catalogne often reveals types of flavors of earth, spices or red fruit.
Food and wine pairings with Cup3 Trepat
Pairings that work perfectly with Cup3 Trepat
Original food and wine pairings with Cup3 Trepat
The Cup3 Trepat of Winery Celler Vidbertus matches generally quite well with dishes of beef, pasta or veal such as recipes of sauté of lamb with curry, soft and inexpensive pasta gratin or stuffed quails.
Details and technical informations about Winery Celler Vidbertus's Cup3 Trepat.
Discover the grape variety: Trepat
Light, elegant reds and rosés with a clear ruby robe, fine tannins and fresh acidity. Delicate aromas of strawberry, raspberry, red cherry, rose, white flowers and spicy notes. Airy, refreshing palate. Star of Conca de Barberà DO in Catalonia and component of Cava DO rosés and Cava de Paraje Calificado, contributing aromatic finesse. Native Catalan variety, long overlooked, rediscovered for its elegant, fresh profile.
Last vintages of this wine
The best vintages of Cup3 Trepat from Winery Celler Vidbertus are 2014, 2019, 2018, 2015 and 0.
Informations about the Winery Celler Vidbertus
The Winery Celler Vidbertus is one of of the world's greatest estates. It offers 8 wines for sale in the of Conca de Barberà to come and discover on site or to buy online.
The wine region of Conca de Barberà
Catalan DOP north of Tarragona between mountains, Mediterranean climate with hot summers. Signature Trepat native exclusive to the zone: indulgent rosés and fine reds with notes of wild strawberry, red cherry, raspberry, redcurrant, violet and floral touch, fine tannins and elegant palate — qualitative revival over 20 years. Macabeu and Parellada in lively whites (base of local Cava). Supple Tempranillo (Ull de Llebre), fruity Garnacha, firm Cabernet.
The wine region of Catalogne
Cradle of Cava (~95% of Spanish output, traditional method): Macabeo, Xarel-lo, Parellada trilogy, fine fruity bubble. Quality peak in Priorat DOCa: dense, mineral reds on llicorella (schist), old-vine Garnacha and Cariñena with black fruit, garrigue notes, firm tannins. Also Penedès, fleshy Montsant, sunny Empordà, Costers del Segre. Mediterranean.
The word of the wine: Yeast
Micro-organisms at the base of all fermentative processes. A wide variety of yeasts live and thrive naturally in the vineyard, provided that treatments do not destroy them. Unfortunately, their replacement by laboratory-selected yeasts is often the order of the day and contributes to the standardization of the wine. Yeasts are indeed involved in the development of certain aromas.
