Succes Vinicola

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 successfully introduced themselves to the world of Spanish wine with a still red wine made with Conca de Barberà’s favorite grape, trepat. Traditionally, the trepat grape was used in the region’s rosé cava and first vinified tinto only a decade ago. Albert’s uses his family’s vinous connections to source Succés’ fruit from older, organically farmed vineyards owned by local abuelos and continue to push the boundaries of what’s considered possible in the region with good farming and introspective winemaking.
"Albert and Mariona unearthed treasure hidden in Conca de Barberà's quiet mountain vineyards before anyone knew how to look." - Andrew Yandell, Trumpet Wines

Wines

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Varietal: Cabernet Sauvignon, Trepat, Ull de llebre

Color: Red

Farming Practice: Organic

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 cofermented 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. Low amounts of sulfites added. Fermentation is kept between 18 and 25 degrees Celsius. 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 depending on vintage. Approx annual production 300-350 cs.

Old Vine Trepat ‘ El Mentider’

Varietal: Trepat

Color: Red

Farming Practice: Organic

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 monovarietal wine produced from Trepat, native to Conca de Barberà. This grape is characterized by low alcohol content, light body and color. 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.

Parellada Experiencia

Varietal: Parellada

Color: White

Farming Practice: Organic

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

Trepat Cuca de Llum

Varietal: Trepat

Color: Red

Farming Practice: Organic

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 and bottled with the tiniest amount of SO2.

Trepat Patxanga Rosado

Varietal: Trepat

Color: Rose

Farming Practice: Organic

Organic. 100% Trepat sourced from 40 year-old bush-trained vines grown calcareous clay @ 400-500 m. Hand-picked at low brix and sorted, then direct pressed into stainless steel. Spontaneous fermentation and ageing in steel with minimal sulfites added (17 total PPM). 500 cs produced.

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