Conca de Barberà
Success Vinicola is amongst the first producers to make a still Parellada and is arguably the benchmark producer for the grape. Traditionally one of the main grapes for Cava, Parellada is a late ripening variety that likes high altitudes (it only thrives above 400 meters). Albert and Mariona write: "For both of us this wine was a first experience (experiència in Catalan) because we had never made a white wine. Therefore, we decided to name the wine: Experiència."
Altitude500 - 700 m
Typically picked in late Oct. 50% of the grapes are macerated for 21 days on the skins. 50% are directly pressed, and given 12 hours of skin-contact before spontaneous fermentation in stainless steel. Then the two are blended together.