Albert and Mariona created Succés Vinícola together when they were just 20 years old and fresh out of school. Albert comes from a family of grape growers. Like most growers in the region they grew... Read More
Albert and Mariona created Succés Vinícola together when they were just 20 years old and fresh out of school. Albert comes from a family of grape growers. Like most growers in the region they grew for the large industrial Cava producers that dominate the area and often pay rock bottom prices. In order to make any money the vineyards are farmed with a lot of chemical enhancements with high yield being the name of the game
Albert and Mariona wanted to do things differently. With Succés Vinícola they have worked tirelessly to improve the quality of their families' holdings through organic viticulture. They partnered with other local farmers who shared their vision and helped raise the meager rate that they were getting for their grapes. It takes a lot of hard work to fight against such an entrenched status quo but through it all they retained their infectiously positive energy which is reflected in their bouncy, fresh and downright delicious wines.
They have pulled off the rather difficult trick of creating simple and fun wines that everyone will enjoy yet which are produced naturally with respect for the growers and the land. Nearly all of the grapes come from vineyards owned by Albert's family that they farm themselves, with a small amount of furti purchased from their organic farming partners in Serral and Barbera de Conca. New vintages are released in the early spring so that they can settle naturally during the winter to avoid any fining or treatments. Since 2019, all of the cuvées are vinified and bottled without any added SO2.
The vineyards are located high up in the appellation at around starting at about 1000 feet and are composed of limestone and clay. The work primarily with Trepat, a variety that until fairly recently was only ever used for Cava production. The first red wines were vinfied from it just over a decade ago. They also work with other local varieties such as the charmingly delicious parellada.
