# Julieta (2025)

- **Producer:** Celler Mas Foraster
- **Colour:** red
- **Type:** still
- **Grapes:** Trepat
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 12.0%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** strawberry, cherry, plum, white pepper, black pepper

## About this wine

Julieta is a single-vineyard red wine produced by Celler Mas Foraster in the Conca de Barberà region of Catalonia, Spain. The wine is named in honor of Julieta Foraster, mother of winemaker Ricard Sebastià Foraster. Following the unexpected death of winery founder Josep Foraster in 1999, Julieta stepped in to safeguard the estate's lineage until her son took leadership in 2005. Sourced from 70-year-old Trepat vines planted in 1955 at elevated altitudes, this cuvée highlights the winery's role in reviving native Trepat as a fine single-varietal red wine.

## Interesting facts

- Named in honor of Julieta Foraster, who helped protect the family estate after founder Josep Foraster died in 1999.
- Crafted from old vines planted in 1955 at over 450 meters elevation in clay-limestone soil.
- Aged entirely in concrete egg tanks without oak barrels to maintain natural varietal purity.
- Mas Foraster pioneered bottling native Trepat as a high-end red wine rather than traditional rosé.

## Food pairing

With its delicate light body, high acidity, and low tannins, this old-vine Trepat shines alongside light meats, earthy wild mushrooms, and cured charcuterie without overwhelming subtle culinary flavors.

## Wine making process

Grapes are organically farmed and hand-harvested into small boxes before undergoing a 24-hour cold soak below 5°C. Fermentation occurs spontaneously using indigenous yeasts in concrete egg tanks with 20% whole clusters and 80% destemmed fruit. Open-top maceration spans 20 to 30 days at controlled temperatures. The wine ages for 7 months on fine lees exclusively in concrete egg tanks, undergoing complete natural malolactic fermentation without oak influence. It is bottled unfiltered, unfined, and with minimal added sulfur dioxide.