Tag: trepat

The wine cooperatives of Conca de Barberà are among the most distinctive in Spain, not only for their role in reviving viticulture after the phylloxera crisis, but also for their unique architectural identity. Often referred to as wine cathedrals, these buildings are part of a movement that combined function, modernist design and social ambition in rural Catalonia in the early 20th century.

During the 19th century, the so-called “Catalan Gold Rush” led to vineyards becoming almost the sole crop in Conca de Barberà. The region’s fertile soils and reliable water sources enabled it to meet the soaring demand for wine and spirits from Northern Europe and the Americas. But the prosperity was short-lived. In 1893, phylloxera struck the region, devastating the vineyards and pushing growers into crisis.

Recognising the need for collective action, the Sociedad de Trabajadores Agrícolas del Pueblo de Barberá was formed in 1894 – the first agricultural cooperative in all of Spain. This initiative laid the foundation for a cooperative tradition that would define the region. By 1902, leadership of the movement had passed to Josep M. Rendé from Espluga de Francolí, who played a crucial role in expanding cooperativism throughout La Conca.

The winery in the town of Barberà was established in 1903 and is considered the first purpose-built cooperative winery in Spain. In 1912, during the Commonwealth of Catalonia, Josep M. Rendé also initiated the construction of his hometown’s winery – a modernist building designed by Pere Domènec i Roure. It was this building that prompted the poet Àngel Guimerà to give these structures their enduring nickname: wine cathedrals.

Between 1912 and 1919, architects Pere Domènec and Cèsar Martinell, a disciple of Antoni Gaudí, designed six modernist wineries in Conca de Barberà. Martinell in particular combined traditional Catalan construction techniques, such as brick vaulting, with the functional needs of a working cellar. His designs allowed for gravity-fed vinification, optimal temperature control, and included large arched windows for ventilation. These buildings were meant not only to serve winemaking, but to uplift and dignify the rural working class at a time of great economic difficulty.

After the Spanish Civil War, the Barberà Agricultural Society merged with the Agricultural Trade Union, forming the Barberà de la Conca Agricultural Cooperative, which became one of the region’s most important winemaking institutions.

During my trip in Conca de Barberà I visited Castell D’Or (Cooperativa de L’Espluga de Francolí), Cellers Domenys (Sindicat Agricol de Rocafort de Queralt), the first one to be drawn by Cèsar Martinell in 1918, and Vinícola de Sarral – all of them among the most important cooperatives in the region. Though now operating under larger umbrella structures, each has deep roots in the cooperative history of the region. They have played a crucial role in preserving the trepat grape, traditionally used in rosé and cava blends, and are now turning their attention to making varietal red wines that reflect the character of the local terroir. Their continued investment in both tradition and modernisation shows that the cooperative spirit in Conca de Barberà is very much alive.

The modernist wineries of Conca de Barberà remain striking examples of how architectural vision and collective resilience came together in response to crisis. They are not only monuments to the past, but dynamic institutions shaping the future of Catalan wine.

Trepat 2024 (Castell D’Or) – Made in stainless steel. Light ruby in colour. Aromas of red berries and Mediterranean herbs. On the palate it is clean and fresh, with light tannins and a soft, dry finish. A very pure and accessible expression of young trepat.

Tres Naus Brut (Cellers Domenys), 2022, but labelled non-vintage – A blend of parellada, macabeu and xarel·lo, aged 18 months on the lees. Light in body with fine bubbles. Aromas of apple, citrus zest, hay and a touch of yeasty complexity. On the palate, lively acidity balances soft fruit, resulting in a bright and food-friendly sparkling wine.

Domenio Ull de Llebre 2021 (Cellers Domenys) – 100% ull de llebre from organic vineyards. Cherry red in colour. Aromas of ripe cherry, blackberry and wild herbs. On the palate, medium-bodied with a good balance of fruit and oak, and a hint of earthiness on the finish.

Portell Glatim Negre de Trepat 2022 (Vinícola de Sarral) – Made from organic trepat and aged four months in French and American oak. Light ruby hue. The nose offers redcurrant, cranberry, pepper and dried herbs. On the palate, it’s lively and savoury, with gentle oak, smooth texture and a fresh, spicy finish.

I visited Conca de Barberà to witness how the grape trepat is being brought into the spotlight. The event was organised by the communication and public relations agency Mahala in collaboration with the local wine authorities.

Trepat has been cultivated in Conca de Barberà for centuries. Before phylloxera it counted for one third of the planted area. Now it has long been overlooked in favour of grapes like garnatxa and tempranillo. Traditionally used in rosé and cava, it is now revealing its potential for elegant, fresh and spicy red wines. The grape thrives in calcareous and clay-rich soils, and the cool nights of the region help preserve its natural acidity.

Typically low in alcohol, trepat offers high acidity, floral and spicy notes, and an earthy undertone. Winemakers are increasingly experimenting with whole-bunch fermentation, carbonic maceration, amphora and concrete eggs to highlight the grape’s unique personality. At the same time, organic and biodynamic practices are gaining ground.

A pioneer of the modern trepat in Conca de Barberà was Celler Carles Andreu, who made the first single-varietal red wine from the grape back in 2004. They were among the first to believe in its potential. Today led by Carles’ son Bernat, I particularly like their young unoaked trepats, that display finesse, delicate berry fruit, herbal touches and a distinctive peppery finish.

Mas Foraster has also made trepat a signature, using organic cultivation and often working with whole clusters and gentle extraction to emphasise elegance. Led by Ricard Sebastià Foraster, they make fresh trepats, with hints of raspberry, rose petals and light tannins. But with their Julieta – the name of both Ricard’s mother and daughter – they also offer a slightly more structured version of the grape.

Vidbertus represents a new generation of winemakers focused on organic viticulture and minimal intervention in the cellar. Their pure trepats, like Elixir, reflect the limestone soils of Conca de Barberà, showing vibrant acidity and a spicy profile.

Marta Pedra of Vins de Pedra practises organic viticulture and is in the process of certification. The wines carry a unique label design, created by her godfather and changed each year. Trempat sees careful use of new French oak, resulting in a wine that’s light and fragrant with red fruits, but also with refreshing menthol and liquorice and a delicate peppery note. An outdoor lunch at the farm offered a generous taste of everything grown and crafted on site—from freshly baked bread to fragrant olive oil and vibrant vegetables.

Rendé Masdéu, which lost its historic winery in the floods of 2019, has continued its work with trepat from a new facility. They produce both rosé and red styles with a balance between tradition and modernity.

Then there is Mas de La Pansa, a small-scale producer making limited quantities of artisanal trepat. Inma Soler focuses on organic cultivation, spontaneous fermentation, skin contact, and ageing in old oak or stainless steel. Her dessert wine Trepat Dulce was a winner at the final dinner.

We witnessed the modernist architecture of the region’s cooperatives, among the oldest in Spain, in buildings by Cèsar Martinell. But more than that: The cooperatives have also played an important role in keeping trepat alive. Castell D’Or, Cellers Domenys and Vinícola de Sarral have used the grape in their cava blends for decades. Now, they are also exploring its potential for elegant, varietal wines in both rosé and red styles.

The grape’s recent evolution in Conca de Barberà suggests a promising future. It would be perfect in today’s trendy bars. I would say it so far is at best in its young and unoaked versions. With growing attention from both winemakers and enthusiasts, this once-overlooked variety may well be on the path to a full-blown renaissance—not only in Spain, but on the international stage.