succés vinícola parellada experiéncia
Albert Canela and Mariona Vendrell started making wine in 2011 when they were just twenty. Based in the hills of Conca de Barberà, southwest of Barcelona in Catalonia and with investment from the local region, the couple farm organically and have a network of old-time growers who they buy their grapes from.
Albert and Mariona are two of those winegrowers: young, entrepreneurial, respecting of their environment and champions of indigenous grapes. They've chosen to take a different path with the Trepat, Parellada and Ull de Llebre varieties that have sustained the region for generations and the couple produce a range of pure, vibrant still wines that have become the new benchmark for the Catalonian wine.
Organic. 40-60 year-old bush trained Parellada grown in calcareous clay. Success Vinicola is amongst the first producers to make a still Parellada and is arguably the benchmark producer for the grape. Traditionally one of the main grapes for Cava, Parellada is a late ripening variety that likes high altitudes (it only thrives above 400 meters). Typically picked in late October, pressed, and given 12 hours of skin-contact before spontaneous fermentation in stainless steel.