A Conca de Barberà Macabeu with a mineral spine, extravagant spice aromas, and no sense of flabbiness or haziness.
All farming is organic. 55 year-old bush-trained plantation of Macabeu in Cabra del Camp, Albert's ancestral village (his family has been there for over 800 years; he’s a fifth-generation vinegrower). 500m elevation on clay soils, at a much higher elevation than much of the generic Macabeu that’s grown for industrial Cava.
This Macabeu is macerated on skins and whole clusters for three days, finishing fermentation in inox tank. It rests in tank for three to four months before bottling, then is kept in bottle for another two-three months before release. Unfined, unfiltered, zero SO2 added.
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 successfully introduced themselves to the world of Spanish wine with a still red wine made with Conca de Barberà’s favorite grape, Trepat. Traditionally, the Trepat grape was used in the region’s rosé Cava and first vinified Tinto only a decade ago. Albert uses his family’s connections to source fruit for Succés from older, organically farmed vineyards owned by local abuelos, and they continue to push the boundaries of what’s considered possible in the region with good farming and introspective winemaking.
