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Mas Foraster is a winery of reference for the Trepat variety. The family Foraster has been growing grapes in Conda de Barbera for over 150 years. In 1998 Julieta and his son Ricard embarked on their dream of taking over the family winery and started making wines focusing on local varieties. Mas Foraster produces wines from estate fruits only practicing organic farming.
The vineyards are located in a valley surrounded by mountains at an altitude of 400 m, to 600 m, 30 km from the sea; sharing its southern border with Priorat and Monsanto. The high elevation of Conca de Barbera, combined with the cool sea breaze from the Mediterranean sea, allows the grape to retain acidity during ripening season producing fresher wine, with structure and elegance.
Trepat is the native variety of Conca de Barberà. There are only 1100 hectares planted of Trepat in the world, and 1000ha are grown in Conca de Barbera. Trepat is traditionnaly used for the Cava production in Conca de Barbera. This Cava is a Brut Reserve with 6 g/L. of residual sugar and aged for a minimum of 15 months before disgorgement.
Conversion to certified organic
Average vine age: 11 years
15 months of bottle ageing before disgorgement
Yield: 50 Hl/Ha
Calcareous and clay soils
Annual production 11000 bottles
Grapes are hand-harvested in september in small cases of 20 kg. Cold maceration for 2 hours. Fermentation with indigenous yeasts at 16 o C. Aged in bottle for a minimum of 18 months before disgorgement.
TASTING NOTES: The wine has a bright pink colour, with delicate bubbles. It shows bright fresh red fruits aromas of red plum, red cherry, strawberry, with delicate biscuit and brioche notes. It is delicate with a refreshing acidity and lingering finish with hints of white pepper.
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