Ferran Centelles tastes Freixenet Trepat 2017 for Jancis Robinson

Centelles has tasted Freixenet Trepat 2017 along with other forty Premium Cavas selected, and also tasted, by the specialized journalist Ramon Francàs

The prestigious sommelier Ferran Centelles has tasted and valued Freixenet Trepat 2017 for Jancis Robinson, one of the main wine prescribers worldwide. Our renowned cava has obtained good ratings from Centelles as it has been reflected in his article published on Jancis Robinson's website. 40 other long-aged Cavas have also participated in this exclusive unprecedented tasting, being selected and also tasted by the specialized journalist Ramon Francàs.

Centelles defines Freixenet Trepat Brut 2017 as a Cava with notes of evolution, delicate, fine with integrated bubbles, al dente acidity and a hint of rusticity with a trace of bitterness on the palate. Trepat is a proof of the importance of the autochthonous varieties in the world of wine. Red grapes provide unique and particular characteristics making Trepat an aromatic Brut Cava, light, creamy on the palate, sweet and easy to drink. Trepat's awards and recognitions are an example of dedication and a job well done. It has won gold medals at Berliner Wein Trophy and CINVE and it was chosen as the world's best rosé sparkling at The Champagne & Sparkling Wine World Championships in 2014.

Ferran Centelles is a prestigious professional in the wine sector with extensive experience as a sommelier and journalist. He is also a taster and editor in Spain for Jancis Robinson. He has been awarded with the National Gastronomy Prize in 2011 and the Catalan Academy of Gastronomy Prize for the best Sommelier in 2013. According to Centelles, “Cavas with a greater aging in the bottle are extremely refined”, he adds, “with a level of maximum quality that places them in a first world level”.

On the other hand, Jancis Robinson is one of the world's leading wine prescribers, a prestigious British wine critic and a Master of Wine. She is also a journalist and editor of various books related to the world of wine. Currently, she writes a weekly column for the Financial Times, collaborates with Decanter, and leads her influential website

Ferran Centelles' full article is available to subscribers on the Jancis Robinson website.


Published 3 months ago

Open Modal Close Modal