Moli dels Capellans Trepat 2017

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Tasting Notes

This wine shows a lot of ripe black fruit, like blackberry, plum and raspberry. There are light notes of spice and earth. The grape variety is usually made into a rose wine, and the tannin structure here shows that that would do well. The tannins are fine but apparent with the dark fruit echoing on the palate. The wine finishes with a mineral quality with refreshing acid, and could almost be chilled. 

Appetizers, such a cheese and charcuterie board.  Pair with beef and pork dishes. Pair with roasted white meats and root vegetables, grilled vegetables, or partner with savory vegetarian dishes with spice.  


The goal of the partnership and friendship of Sergi Montala and Jordi Masdeu was to found a winery to produce high quality wines out of Catalonian varietals. Founded in 2007 and set in the hills of the D.O. Conca de Barbera, just west of Barcelona and neighboring Priorat, the Mediterranean climate is moderated by altitude and coastal breezes.

Conca de Barbera soils consist of lime and black slate stones (licorella), similar to the soils of Priorat, translating the mineral quality of the terroir into the wines.

Moli dels Capellans use biodynamic practices from vineyard to bottling, producing wines from Parellada and Trepat, grapes more usually associated with cava and rosé production. Trepat is native to Conca de Barbera and produces moderate alcohol wines that are light, fruity, and lightly acidic. It grows in large compact bunches. It is sensitive to both spring and fall frost.

The newer generation of young Catalonian winemakers are proving that they can make serious wines  from these indigenous varieties reflective of terroir.

Food Pairing Suggestions

Charcuterie, Fondue, Grilled preparations, Ham, Hearty stew, Lamb, Pork, Red Meat, Roasted Root Vegetables, Slow-smoked Barbeque/BBQ Sauce, Wild Game

Spain , Catalonia
Grape Varietal:
Other Red, Trepat
$21.00 each