LA CUCA DE LLUM, SUCCES VINICOLA is Trepat planted in the 1950s at 500m alt. On calcareous clay. It macerated for 10 days, with minimum pigeage to avoid hard extraction. Fermentation/aging in stainless steel. Enticing nose of black fruit and spices, the palate is round, yet structured with lively fruit and bright acidity.
LA CUCA DE LLUM, SUCCES VINICOLA, PIRA, CATALUNYA
Albert Canela and Mariona Vendrell started making wine in 2011 when they were in their early twenties. Based in the hills of Conca de Barberà, south-west of Barcelona in Catalonia, a region between mountains in the province of Tarragona, bathed by the Francolí and Anguera rivers with cool winters and not too hot summers.
Albert and Mariona farm their own vineyards and buy from 2 long-established growers. They initially applied to become members of the Viver de Celleristes, an innovative project in the town of Barberà de la Conca that offers small wine entrepreneurs a fully-equipped winery where they can make their first cuvées.
After five years at Viver de Celleristes, in 2016, Mariona and Albert moved to a small winery in Pira, a village four kilometres from Barberà, where they vinify local traditional varieties, mainly Trepat, Parellada plus some Ull de Llebre (Tempranillo) and Garrut (Monastrell).
Albert and Mariona represent the new generation of Catalunyan winegrowers: young, entrepreneurial, respecting of their environment and champions of indigenous grapes. They've chosen to take a different path to the over commercialised Cava and cheap rosés, growing local varieties that have sustained the region for generations and the couple produce a range of pure, vibrant still wines, a style that have become the new benchmark for Spanish wines.