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|Appellation/Sub-Region||Conca de Barberà DO|
|Vineyard/Cellar Practices||Organically Grown, Low-Intervention/Natural Wine, Vegan|
Though you may not be familiar with parellada as a grape variety, you’ve undoubtedly tasted it in bubbly form. It is widely grown as one of the main component grapes in Cava and only recently has come into its own as a still wine. Winemaking couple Albert Canela and Mariona Vendrell, though still young, have set the standard for parellada in its native region of Catalonia. They started Succés Vinícola in 2011 with support from a regional initiative for budding wineries and have quickly managed to establish a reputation for excellent expressions of their region’s grapes. A late-ripening, high-altitude-loving variety, parellada is particularly suited to the hills west of Barcelona. Albert and Mariona harvest manually in late October, macerating half of the cuvée on the skins for three weeks and directly pressing the other half. Spontaneous fermentation takes place in stainless steel, after which they blend the two halves together, vinifying and bottling without adding any SO2. This “Experiència” release, so named because Albert and Mariona considered its making a kind of experiment, does not betray any inexperience on the part of the winemakers. After a touch of salinity and savory elements on the nose, flavors of meyer lemon develop in the glass. Very enjoyable. Organically grown, low-intervention/natural wine, vegan.