MARIONA VENDRELL & ALBERT CANELA FELL IN LOVE STUDYING WINEMAKING IN
TARRAGONA, AND STARTED SUCCÉS VINÍCOLA IN 2011 AT THE AGE OF 20. THEIR FIRST WINE WAS A RED MADE FROM TREPAT & PARELLADA - TRADITIONALLY TREPAT IS ONLY USED FOR THE REGION’S SPARKLING ROSÉ. ALBERT USES HIS FAMILY’S VINOUS CONNECTIONS TO SOURCE FRUIT FROM OLDER, ORGANICALLY FARMED VINEYARDS OWNED BY LOCAL ABUELOS, AND THE COUPLE CONTINUE TO PUSH BOUNDARIES IN WHAT’S CONSIDERED POSSIBLE IN THE REGION WITH GOOD FARMING AND INTROSPECTIVE WINEMAKING.
One of the first producers to make a still Parellada, and arguably the benchmark producer for the grape. A late ripening variety that like the high altitudes of the region(it only really thrives above 400m), it is traditionally one the main grapes for Cava. 50% of the grapes are macerated on skins for 21 days with the remaining direct pressed and receiving 12 hrs skin contact before fermentation in stainless steel. The two pressings are then blended together.
