Latrepat 2022 is 100% Trepat, one of Catalonia’s indigenous grape varieties, made with the desire to create a delicate red. Deeper than Emilie’s E.T. and with more structure, while remaining fluid. Carbonic maceration and a short maceration on the skins, followed by ageing in fibreglass for 10 months. A wine with well-balanced acidity, plum, and a touch of cold smoke. Drink lightly chilled alongside a wedge of focaccia, preferably studded with black olives.

For 5è 2020, Sumoll grapes are de-stemmed, pressed and filled into stainless steel tanks where the must rests for 24 hours. The next day, the clear must is separated and fermented for 12 days at 14-15ºC. Following ancestral method, the wine is bottled before finishing fermentation, resulting in delicate bubbles. A versatile wine influenced by the Mediterranean wind, with a long finish and a touch of citrus. Chill and enjoy as an aperitif or with white fish and red peppers.

VN is short for Vinel·lo; a young, fresh wine well-fitted to a casual dinner. VN Tinto ’21 is a field blend of 7 native varieties: Garnacha Negra, Ull de Perdiu, Sumoll, Queixal de Llop, Samsò, Garrut and Trepat, all from a single vineyard named ‘the garden of varieties’. Once harvested, whole bunches are crushed underfoot and co-fermented in steel tanks. After 7 months in steel the wine is bottled with no additions. A lightly reductive, vibrant wine with a wild touch, straightforward acidity and a fruity character. Enjoy slightly chilled with wild boar sausages.