The soil type is composed of “Red Clay” with granite concentration & “Red Clay ” and gravel soil.
In Moli dels Capellans we do our work looking for harmony between the plant and nature, that is why we treat the vine in a respectful way, following the ecologic viticulture’s principles, and we believe that the native varieties we grow up, are a distinctive factor that shapes Conca de Barbera regions’ landscape. In this way, our job is based on strengthening the region’s viticulture heritage, by making our wines exclusively with old Vineyards of Trepat and Parellada Grapes
Hand harvesting in boxes of 15 Kg. We harvest the vineyards in 2 stages. A portion of the grapes when are not fully mature to have a high percentage of natural acidity, and the rest at their optimum ripeness. We are doing a long cool maceration of the grape juice in open barrels and stainless steel tanks for few days, to extract the primary aromas of the cool maceration. Fermentation at low temperature., a percentage in oak and the rest in tank . Very soft pressing with a basket press. Aged for 6 to 8 months in 3 & 4 years old French Allier Oak Barrels.
The “Trepat” Moli dels Capellans 2016 ” has a soft tannins and nice fresh acidity , that works really well with Asian food, specially with Sushi with oily fish like tuna and salmon, also works really well with tapas and pasta.