Succes Patxanga Rosé

 

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Succés Patxanga Rosé

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 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.


The Conca de Barbera DO is in Southern Catalonia – about an hour and a half by car, west of Barcelona.  Conca de Barberà is a Spanish Denominación de Origen (DO) for wines located in central Catalonia in the north of the province of Tarragona in the valleys of the rivers Francolí and Anguera. This is foothill country and the higher altitudes lead to cooler temperatures and later grape harvests. 

Most of the vines are on dark lime-bearing soils, quite loose and poor in organic matter.  The traditional grapes used are Macabeo and Parellada for  white wines and cava, and Garnacha, Trepat and Tempranillo (known locally as Ull de Llebre) for red wines. However, the Regulatory Council of the DO has also authorized some foreign varieties: Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and Chardonnay. White varieties represent about two-thirds of the vines planted.

There are only 3,700 acres of Trepat in Spain and most of it is in this little area centered around the town of Montblanc. It's believed that the Phoenicians brought Trepat to this region. The grape itself is quite unique. It was only used to make rosé and sparkling wine until recently. The first known commercial attempt to make red wine wasn't until about ten years ago.

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 aging in steel with minimal sulfites added (17 total PPM). 500 cs produced.

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