Patxanga 2022

Patxanga 2022

Region: Catalonia, Spain

Grape: Trepat

Category: White 

An expression of a rare local grape variety from vines over 80 years old.

It displays a pale salmon-pink hue and offers juicy fruit notes reminiscent of pomegranate, red apple, and acerola.
While the initial impression is light and lively, the wine delivers the rich, savory depth characteristic of old-vine fruit, leading to a long, lingering finish.
It is a rare variety handled by only a handful of natural wine producers in Catalonia.

Macerated and fermented in stainless steel tanks, followed by a period of maturation.
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.