Succes Vinicola 'La Trompa'

"We started there when we were 21 years old; being able to work at the Viver allowed us to make the wines we wanted to make". Mariona Vendrell & Albert Canela met and fell in love while studying wine making. The have spearheaded the region's rejuvination and the use of Trepat, a still red traditionally used for sparkling. This wine is made from Trepat grown in Conca de Barderà. The grapes are fermented on skins for two days before being pressed off making this somewhere between red and rosé stylistically. La Trompa is the local word for an elephant’s trunk which is conveniently also a reference to getting drunk. 11% ABV JUICE