Succés Vinícola

El Mentider 2018

Tasting: A deep, intense and elegant wine. Red and dark fruit, pencil shaving, minerality and flint. Light red wine with a beautiful savoury finish. A must try!

Bodega: Succés Vinícola

Region: D.O. Conca de Barberà

Grapes: Trepat

Aging: 9 months in French oak

Vintage: 2018

Alcohol: 14%

Closure: Cork

La Trompa 2021

Tasting: Plummy cranberry cocktail that’s so inviting. First scent out of the gate is smoked salt rapidly followed by raspberries, watermelon, strawberries, and lemon zest. Sipping and again there is that delicious smoke, raspberries, watermelon, young strawberries, a tangy citrus squirt, and a whole wild blackberry. Also a shake of salt and white pepper that balances out this refreshing and crisp summer lightly chilled red happiness.

Bodega: Succés Vinícola

Region: D.O. Conca de Barberà

Grape: Trepat

Aging: Stainless steel 

Vintage: 2021

Alcohol: 11.5%

Closure: Cork

Succés El Prat 2020

Organic. 100% Macabeu. One hectare, 55 year-old bush-trained plantation of Macabeu in Cabra del Camp, Albert Gutiérrez’ 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-four months before bottling, then is kept in bottle to cohere for another two-three months before release. Unfined, unfiltered, zero SO2 added. A Conca de Barberà Macabeu with a mineral spine, extravagant spice aromas, and no sense of flabbiness or haziness.

Bodega: Succés Vinícola

Region: D.O. Conca de Barberà

Grape: Macabeu

Aging: Stainless steel 

Vintage: 2020

Alcohol: 12.5%

Closure: Cork

Succés El Corria 2018

Organic. 100% Macabeu. One hectare, 55 year-old bush-trained plantation of Macabeu in Cabra del Camp, Albert Gutiérrez’ 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-four months before bottling, then is kept in bottle to cohere for another two-three months before release. Unfined, unfiltered, zero SO2 added. A Conca de Barberà Macabeu with a mineral spine, extravagant spice aromas, and no sense of flabbiness or haziness.

Bodega: Succés Vinícola

Region: D.O. Conca de Barberà

Grape: Macabeu

Aging: Stainless steel 

Vintage: 2018

Alcohol: 12.5%

Closure: Cork

La Cuca de Llum Trepat 2020

Tasting: Trepat was long thought to not be capable of producing good still wine (it has traditionally been used to produce rose cava), talented producers are changing the reputation of the grape with some very fine Trepat wines. La Cuca de Llum means Firefly in Catalan, winemaking couple Albert and Mariona saw fireflies over the Trepat vineyard that they had gone to sample fruit from at night, therefore they named their first wine after the elusive insect. Light bodied with dusky bramble fruits, plush and silky tannins, with an aromatic nose of lilacs and blackberry blossom. Farmed organically and only minimal sulphites used.

Bodega: Succés Vinícola

Region: D.O. Conca de Barberà

Grape: Trepat

Aging: Stainless steel for 5 months on lees

Vintage: 2020

Alcohol: 13%

Closure: Cork