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
Varieties : Parellada.
Viticulture : This wine is composed of two vineyards. One of them is higher and it brings to the wine the acidity. The other vineyard brings the structure. We practice organic viticulture,
respecting as much as possible, the ecosystem and causing variations in our method depending on the demand of the land.
Vinification : Handpicked in boxes. Manual selection of the grapes. 50% direct pressing and the rest, macerated for about 20 days. Spontaneous fermentation in stainless steel tanks. Very low dose of sulphites. Cold stabilization.
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.
Succés, in Catalan refers to:
2. A great result of something.
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