COLOUR
Red
TYPE
Still
VINTAGE
2024
GRAPE
100% Trepat
PRODUCER
Carles Andreu
REGION
Catalonia
CHARACTERISTICS
Body
Light
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Mid - Pronounced
Tannins
Low
AROMAS & FLAVOURS
ABOUT THIS WINE
The 12 Arroves by Carles Andreu is a young red wine from the DO Conca de Barberà in Catalonia, Spain, made exclusively from the indigenous Trepat grape. The wine's name, '12 Arroves,' is inspired by historical vineyard records from the 19th century, where 'arroves' was an ancient unit of measurement for grape loads, with '12 arroves' constituting a 'càrrega' or load. The label itself features a symbol directly copied from an 1888 notebook. Celler Carles Andreu is a family-owned winery with a long history, tracing its roots back to 1781. The modern winery was established in 1991 by Carles Andreu and is now managed by his son, Bernat Andreu. The family is dedicated to cultivating traditional grape varieties of the region, with a particular focus on Trepat, and has transitioned to certified organic viticulture. The vineyards are situated in the cooler northern part of Conca de Barberà, on clay-limestone soils, with some vines reaching up to 90 years old. The wine is crafted to highlight the pure expression of the Trepat grape, emphasizing its natural freshness and fruitiness without oak influence.
ALCOHOL
12.5%
AVG. PRICE
€9
STYLE
Classic
When to drink
Now
Ideal temperature
14-16°C
INTERESTING FACTS
Fact 01
The name '12 Arroves' comes from an old unit of measurement for grape loads.
Fact 02
The label's '@' symbol is a direct copy from an 1888 notebook.
Fact 03
The Andreu family has been cultivating vines since 1781.
Fact 04
This wine is 100% Trepat, a grape native to this region.
FOOD PAIRING
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WINE MAKING PROCESS
The winemaking process for 12 Arroves begins with a manual harvest in mid-October, with grapes cooled to 10ºC overnight. After selection, the grapes are destemmed and crushed. A brief cold pre-fermentation maceration is followed by fermentation in temperature-controlled stainless steel tanks, potentially using auto-pigeage systems. Fermentation occurs at low temperatures for several weeks to preserve freshness. Post-pressing, the wine rests for 3 months in stainless steel before bottling, with no oak aging employed. This method ensures the wine remains a pure, youthful expression of the Trepat grape.