L’Olivera sparkling wines are the result of our initial intuition that this land could produce unique wines based on historical varieties.
We began to make sparkling wine in the early 1990s, following the traditional method and with a view to respecting the character of each individual variety to produce fine-bubbled and fresh medium- or long-aged wine.

L’Olivera Reserva is a clear reflection of this desire to interpret the landscape, expressed in the bottle with an acidic structure distinctive to this land caressed by the soft evening sea breeze and with a deep soil that enable the grapes to keep their freshness. A blend of Macabeo and Parellada grapes harvested by hand, with a first fermentation in a vat and a second in the bottle, left to rest in the cellar for at least 15 months.

Terroir

ORIGIN: Vineyards from the Corb River Valley subzone of the Costers del Segre DO. Plots characterised by the drystone walls that surround the vineyards, preserving the fertility of the soil and the efficiency of the water.
SOIL: Chalky clay soil with variable levels of stoniness and depth.
CLIMATE: The climate is continental Mediterranean, with cold dry winters and hot summers tempered by the soft evening breeze blowing in from the sea that cools the night, particularly during the ripening season. The scarce rainfall is concentrated in autumn and spring (350-450 mm yearly).

Varieties

Macabeo (84%), Parellada (16%)

Vine growing

Manual harvest in crates of 10-12 kg.

Wine processing

The base wine is fermented at a controlled temperature in a vat and tirage takes place in spring, with a second fermentation in the bottle. The wine is then left to rest in the cellar for at least 15 months. It is disgorged by hand and at room temperature and no extra sugar is added.

Production

34,500 bottles