It is an autochthonous red grape variety from the Conca de Barberà with which light and fruity wines are made, with good acidity and medium alcohol content.
When made as a rosé, a light, fresh and fruity wine is obtained. In reds you get a fresh wine with a color and aroma that make it unique.
The first red trepat wine was made in 1987, it was a carbonic maceration wine. However, from 1986 to 2004 the variety of trepat is maintained mainly in cooperatives for the production of rosé wines. It was not until 2004 that the elaboration of the inside of trepat reds was recovered.
From 2009 onwards, there is a tendency to make red wines for trepat.