Conca De Barbera, Spain
Conca De Barbera | Spain
Succés is a Catalan term for an event or ‘something that is going to happen so Albert and Mariona named the winery they were going to create while still very young – at 20 years of age, they finally had the opportunity to dive headfirst into their project, Succés Vinicola. With a deep desire to respect the traditions of the land they come from, and pay tribute to their past (Albert comes from a winemaking family), they embarked on this journey together. Part of their mission includes paying better rates to other local farmers with whom they share their vision for regenerative and organic farming.
While most of their grapes come from vineyards owned by Albert’s family, they also purchase grapes from small growers in Serral and around Conca de Barberà.
Since 2019, all of the cuvées have been vinified and bottled without any added SO2.
Conca de Barberà is located in the North of the province of Tarragona, Catalonia, Spain. All of their vineyards belong to villages, Barberà de la Conca, Serral, Cabra del Camp and Solivella. The altitude of the vineyards is between 450 and 700 meters above sea level. The majority of the vineyards are composed of clay and limestone.
Organic. 100% Trepat sourced from 40 year-old bush-trained vines grown calcareous clay at 500 metres. Hand-picked at early and at low brix, then direct pressed into stainless steel. Spontaneous fermentation and ageing in steel.
PATXANGA ROSADO 750ml | SKU | 422657| $23.19
~EXPERIENCIA PARELLADA ~
Organic. 40-60-year-old bush-trained Parellada grown in calcareous clay 500-700m. Success Vinicola is among the first producers to make a still Parellada and arguably the grape’s benchmark producer. Traditionally one of the primary 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
EXPERIENCIA PARELLADA 750ml | SKU #473050 | $20.39
Organic. 40% Cabernet Sauvignon, 30% Trepat from old vines, 30% Ull de llebre. The vineyards of trepat and cabernet have clay and limestone soil. The Ull de llebre vineyard is mostly composed of rocky soils. The Cabernet vineyard is 700 meters and the Trepat and Ull de Ilebre are between 400 and 450 meters. The Trepat and the Cabernet are co-fermented in a stainless steel tank and the Ull de Illebre is fermented in a separate tank. The grapes ferment for approximately 20 days with the indigenous yeast. After 10 days of fermentation, the grapes are pressed and put back in tanks and undergo malolactic fermentation. The wine is then put into oak barrels for approximately four months.
FEEDBACK 750ml | SKU #437817 | $24.97
~CUCA DE LLUM~
Organic. 20-47-year-old bush-trained Trepat, calcareous clay @ 400-500 m. A large, thin-skinned grape similar to Poulsard or Schiava, Trepat produces light-bodied, aromatic reds reminiscent of Jura reds. Spontaneous fermentation is stainless steel, 30-day skin contact, aged 5 months on the fine lees in stainless steel
LA CUCA DE LLUM 750ml | SKU #473053 | $20.39
Organic. 100% Trepat. 7-year-old vines on calcareous soils. Destemmed and foot tread twice a day for 2-3 days in tank. Then whole berry pressed and spontaneous fermentation. Aged for 4 months and bottled without filtration.
LA TROMPA 750ml | SKU #422665 | $23.19
Organic. 100% Trepat. Composed of three vineyards totalling less than 4 ha. Old bush-trained vines between 80-100 years old Calcareous clay @ 400-500 Handpicked in small boxes. Spontaneous fermentation in stainless steel tanks. Macerated for about 45 days. Malolactic spontaneously in barrels of 300-500 L. Aged in Burgundy barrels from 225L-600L capacity during about 9 months, depending on the vintage. Very low dose of sulphites. Mentider (Catalan for ‘liar’) is a mono varietal wine produced from Trepat, native to Conca de Barberà. This grape is characterized by low alcohol content, light body and colour. Generally, it is used as base wine for rosé cava. When we saw the potential of this old- vine fruit, the opposite of the general definition, we decided to name it Mentider.