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Succés Vinicola La Trompa 

$25.00

Out of stock

Vintage: 2022
Region: Concha de Barberà, Spain
Viticulture: Organic
Grape varieties: 100% Trepat

Succés Vinicola Patxanga Rosé is what you want in a summertime rosé: juicy watermelon and red berries, bright lemon acidity, and a refreshing finish. Made from 100% Trepat from organic vineyards in Concha de Barberà. The hand-harvested grapes were direct pressed into stainless steel and spontaneous fermentation. Aged for 5 months in stainless steel, then bottled with a small amount of SO².

Song: Stompin’ Ground by The Dirty Dozen Brass Band

Additional information

NATTINESS

Natty

FRUIT

Raspberry, Red Cherry, Red Plum

BODY

Light-bodied

ACIDITY

Electric (High)

OAK

No Oak

TANNIN

Light

ALCOHOL

10-11%

SWEETNESS

Fruity & Dry

SERVING TEMP

Cool Red and Orange (58°–62°)

SULFUR

Zero Sulfur Added

VEGAN

Vegan

IMPORTER

Cerda, Llanos y Cia

Out of stock

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ABOUT THE PRODUCER

About Succés Vinicola La Trompa

Succés Vinicola La Trompa is a fun and chillable red Trepat at its lightest. Only 3 days of maceration. Lots of red plums, sweet cherry, and minerality on the nose. Seemingly filled with sunshine this is the wine you want when you are laying in a hammock or heading to the beach. Chill it down, sit back, and relax. Bottled unfined, unfiltered, and with no SO².

About Succés Vinicola

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 and wanted to create his own company with Mariona to valorize their family’s grapes, as well as to be able to pay better rates to other local farmers who shared their vision for local organic agriculture. Their infectious positive energy is reflected in their personality and their 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, and they purchase a small number of grapes from producers 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.