A juicy, chillable red made from Trepat, a light-skinned native grape known for its bright acidity and peppery bite. Grown on red sandy clay soils in Conca de Barberà, this expression is pure and unadorned — fermented whole cluster, aged in fiberglass, and bottled without fining, filtering, or SO₂. It’s meant to be easy, breezy, and refreshing — Oriol’s take on glou-glou with a Mediterranean accent.