El Prat

El Prat 2022

Region: Catalonia, Spain

Grape: Macabeo

Category: White (Orange)

A natural, sun-filled orange

I thought it was delicious, but it quickly sold out at the importer...
Faint orange-yellow color, with aromas of yellow peach, orange peel, and apple.
It has a juicy attack with a slight bitterness and a light orange flavor.
The Macabeo grapes, which have an average age of 57 years, are fermented using whole bunches, then pressed and fermented and aged in stainless steel.
No added SO2. *Best consumed on the same day.

[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.