La Trompa

Succes Vinicola is located in Conca de Barbera, DO, in northern Catalonia. He has an extraordinary passion for the indigenous variety Trepat, and I am confident that he is one of the producers who will bring Trepat into the limelight in the future.

Located right between the coastal and mountainous areas of the Province of Tarragona (Priorato), it has a unique microclimate with dense fog in early spring and autumn. Nearby is the castle of Mont Blanc, famous for the legend of Saint Jordi, the hero who slayed a dragon and saved a sacrificed princess.

Mariona Ventrey, who originally wanted to be a veterinarian, and Albert Canela, a grape grower, met at an oenology school in Priorat.
After graduating, in 2011, DO Conca de Barbera opened the site of Viver de Celleristes, the oldest wine cooperative in Spain, founded in 1894, which had been inactive, to young entrepreneurs to learn about the winery. After starting to rent out the space as a co-working space, the two of them launched Winery Succes Vinicola at the age of 20. Since then, we have been making wine as partners, sharing everything from brewing to management and sales 50/50.

Focusing on native varieties, we use Parellada for white wine and Trepat for red wine. Until now, Trepatte was often used for making cava (especially light-colored rosé) due to its pale color and lack of aroma, and it had not attracted attention as a variety for making fine wines. Mariona and Albert choose old vineyards and keep their harvest rates even lower, carefully selecting grapes from fields of 15 to 18 ha, with an average yield of 40 to 25 hl/ha, and of course all harvested by hand. We perform strict selection and fermentation is all natural yeast. Basically, wine is made without adding SO2.