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|Appellation/Sub-Region||Conca de Barberà DO|
|Grapes||Trepat, Garnatxa Peluda|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine|
In Catalunya, a handful of small producers are highlighting grape varieties, native to the region, that for a long time were known mainly as components in cava. Julieta Foraster and her son, Ricard Sebastià Foraster, took over the family estate in 1999 and have brought to the forefront the trepat variety, which is almost exclusively grown in the Conca de Barbarà region. The Foraster family’s trepat vines average fifty years of age; they harvest by hand and ferment with indigenous yeasts. Their ‘Lamoto’ blend macerates for 22 days and ages for two months in French oak barrels. Here blended with 30% garnatxa peluda for freshness and lift, trepat here brings fresh strawberry, plum, and red currant with a touch of pepper. Organically grown, low-intervention/natural wine.