TREPAT de CAL REI

Gross - Organic farming

Type: Gross

Varieties: 100% Drilling

Harvest year: 2022

Aging: Minimum 30 months in rime in contact with the yeasts.

Fermentation: The second fermentation takes place slowly and at low temperature in the same bottle, for a period of 2 to 3 months. This slow and time-respecting process is essential to achieve the elegance and complexity that define our cavas. In our winery, there is no rush: we let each bottle evolve at its own pace, because only in this way can we capture the finesse of the well-integrated bubbles and the aromatic richness that only time gives.

Analysis

% Alcohol: 11,80%

Math. Red.: 9.8 g/l

Total AC (Tart.): 6.1 g/l

pH: 3,05

Wine tasting

In the glass it presents an intense and deep red colour, almost dark ruby, very unusual in dry sparkling wines. A tone that we often associate with sweet or liqueur cavas, but which in this case deceives the eye: on the palate, it is a dry, structured and fresh Brut, which surprises with its elegance.

The release of bubbles is very fine and constant, providing lightness and dynamism.

On the nose it is explosive, sweet and very expressive. Notes of fresh forest fruits, raspberries, wild strawberries and blackcurrant dance with aromas of geranium flower, white pepper and blood grapefruit. It has the air of a natural Kir Royal, without liqueur: pure, fine and authentic fruit.

In the mouth it is broad, succulent and balanced, with a very well-integrated sweetness that never dominates. The interplay between lively acidity and ripe fruit creates a vibrant texture, with a sensation of fruit in its purest form, without artifice or stridentness.

The finish is long, fresh and persistent, with notes of cherries, red licorice and plum skin. It is a cava that invites you to drink and enjoy, capable of pairing with everything from contrasting dishes to light desserts, or surprising on its own.

El Trepat de Cal Rei is a rosé with character, freshness and its own identity. A unique cava, intense and full of life, made to excite.

Conservation and consumption recommendations

Store the cava in a cool (10–15 °C), dry place away from direct light. Bottles should be kept in an upright position, especially after disgorgement, to avoid prolonged contact between the wine and the cork.

For optimal expression of the product, serve between 5 and 8°C, adapting the temperature according to the time of year and personal preferences. It is recommended to cool it gradually (never in the freezer) and use an ice cube tray with water and ice during service.

Gastronomy

It is ideal with raw or marinated tuna, from sashimi or tataki cuts to seasoned tartares. With its lively acidity and integrated bubbles, it contrasts perfectly with the fattiness of the oily fish.

It is especially surprising with spicy cuisine, such as a spicy Thai red curry with coconut milk: cava refreshes, cleanses and at the same time intensifies the flavors.

With matured red meats, such as a dry-aged T-bone steak, it finds a powerful balance: the fruit of the cava brings freshness and the spicy notes highlight the character of the meat. It also goes very well with roast duck, breast or even light game dishes such as pheasant.

But the Trepat de Cal Rei doesn't end there: with dark chocolate desserts, a chocolate coulant, a mousse or cocoa truffles, it establishes a sensual and intense pairing. The cava contrasts the bitterness and elevates the creaminess of the dessert.