Experiència Parellada

Experiència Parellada 2023

Region: Catalonia, Spain

Grape: Parellada

Category: White 

A summer wine that makes you want to drink outside in the middle of the day!

Deep yellow, with aromas of pear, ripe quince, yellow apple, and cumin spice.
Beautiful acidity, juicy fruitiness, solid natural taste, and excellent stability, it's so well-balanced at this price. Excellent◎
This was the first cuvée, so the wine name means "experience".
The Parellada grapes are destemmed and pressed, then fermented and aged in stainless steel tanks.
No added SO2.

[Producer information]

Sucsés Vinicola is located in the DO Conca de Barbera in the north of Catalonia. They have an extraordinary passion for the indigenous Trepat grape variety, and we believe they are one of the producers who will bring Trepat into the spotlight in this region.

Located between the coast and the mountains (Priorat) in the province of Tarragona, it has a unique microclimate with thick fog in the early spring and autumn. Nearby is the castle of Mont Blanc, famous for the legend of the hero Sant Jordi, who slew the dragon and saved the princess who was to be sacrificed.

Mariona Ventrey, who originally wanted to become a veterinarian, and Albert Cannella, who comes from a family of wine growers, met at winemaking school in Priorat.
After graduating, in 2011, DO Conca de Barbera began renting out the former site of the inactive Viver de Celleristes, the oldest wine cooperative in Spain, founded in 1894, to young entrepreneurs as a co-working space for their winemakers. The two then launched the winery Sucsés Vinicola at the tender age of 20. Since then, they have been making wine as partners, sharing all responsibilities from winemaking to management and sales 50/50.

They place emphasis on native varieties, using Parellada for white wine and Trepat for red wine. Until now, Trepat has mostly been used for making Cava (especially pale rosé) because of its light color and lack of aroma, but has not attracted attention as a variety for fine wines. Mariona and Albert choose old vineyards and further reduce the yield, carefully selecting grapes from 15 to 18 hectares of vineyards, keeping the average yield to 40 to 25 hl/ha, and of course all the grapes are hand-picked. They carry out strict selection and ferment all with natural yeast. Basically, they do not add SO2 to their wines.