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Region: Spain - Catalonia - Conca de Barbera
Grapes: 100% Parellada
Alcohol: 12%
Organic, 20-40+ Year Old Vines, Calcarious Soil, Hand Harvested, Spontaneous Fermentation, Minimal SO2
Notes on the Wine
Organic. 40-60 year-old bush trained Parellada grown in calcareous clay @ 500-700m. Success Vinicola is amongst the first producers to make a still Parellada and is arguably the benchmark producer for the grape. Traditionally one of the main grapes for Cava, Parellada is a late ripening variety that likes high altitudes (it only thrives above 400 meters). Typically picked in late Oct, pressed, and given 12 hours of skin-contact before spontaneous fermentation in stainless steel. Fresh, lively, and bright
Notes on the Producer
Each of our wines, reflects an event in our lives, and this in turn provides us with the name of each respective wine. Mariona Vendrell and Albert Canela fell in love studying winemaking in Tarragona and started Succés Vinícola in 2011 at the tender age of 20. They exploded onto the scene with a still red wine made with Conca de Barberà’s favorite grape, Trepat, which was traditionally used in the region’s rosé cava and first vinified as a tinto only a decade ago. Parellada, traditionally blended in cava and grown best at Conca’s high altitudes, is also uncommon and exciting as still wine. Albert’s family has grown vines in the area for generations, and he uses his family’s connections to source Succés’fruit from older, organically farmed vineyards owned by local abuelos.
