Eixaders
Eixaders is the name of an abandoned village in the former barony of Vallbona, at the far western edge of the Corb River high basin, where the landscape transforms the plain into pleated ridges. The name also recalls the hoes we still use to work the fields today. It is a name that ties us to the land where this wine is made, and which speaks of an historically inhabited and cultivated space.
Eixaders is the L’Olivera chardonnay. Without abandoning our commitment to historical Mediterranean varieties, at L’Olivera we still grow this French variety on three plots at Vallbona, as a small tribute to the tradition handed down to us from Burgundy, the cradle of the Cistercian order. This monastic order is thought to have pioneered agronomy in Europe, given the huge contribution it made to the study and organisation of the land. With Eixaders we have been exploring the grape’s potential in this rain-fed and fairly high area since the 1990s. We successfully developed grapes that ripen slowly and can be made into wine with a very appealing balance between alcohol content and acidity. Fermentation and ageing in the barrel, along with regular stirring (battonage), has produced a wine with an excellent capacity for ageing. Its freshness and aromatic intensity make Eixaders a good example of the way balanced Chardonnay varietals can be produced in a Mediterranean setting, with a good combination of freshness and alcohol content, maintaining a full-bodied, luscious palate.
Terroir
ORIGIN: Vineyards around Vallbona de les Monges in 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
Chardonnay (100%)
Vine growing
Organic farming. Manual harvest in crates of 10-12 kg.
Wine processing
Fermented at a controlled temperature in American and French oak barrels. Aged on the lees for 3-4 months and stirred (battonage) weekly.
Production
2023 vintage: 1,671 bottles
Technical sheet
Eixaders 2023
Characteristics of the vintage
The 2023 vintage was, like 2022, also very complicated on an agronomic level, especially due to the low rainfall and extreme conditions with numerous days with maximum temperatures above 35ºC. All these elements led to limited plant development and a considerable reduction in production (between 30 and 80% lower than average under our dryland viticulture conditions). These extreme conditions of heat and rought forced us to advance the harvest to maintain the balance of the grapes. We started very early, on August 18 and finished it on October 4. The conditions of drought and low humidity allowed us, at least, to obtain a healthy grape without any fungal infections.
Viticulture and wine processing
Certified organic dry land farming. We harvest the grapes manually and press them whole, including seeds and stems. The must is fermented at a controlled temperature of 15-17ºC in American (75%) and French (25%) oak barrels, with 25% new wood. The wine is aged on the lees and stirred (battonage) every week during the 3-4 month ageing period, creating a more full-bodied palate and subtly and elegantly incorporating the woody notes into the flavour of the wine.
Analysis
Alcohol content: 13.5%
Total acidity: 3.64 g/l (sulphuric acid)
Volatile acidity: 0.46 g/l
Residual sugar: 0.6 g/l (glucose+fructose)
Total sulphur: 60 mg/l
Tasting notes
Bright straw yellow colour with golden hues. The nose has intense and persistent notes of syrup in perfect balance with toasted wood, a lactic point and hints of brioche. On the palate intensely candied fruit with a strong but elegant toasting. An ample, full-bodied wine with a marked acidity that gives it a fresh and persistent finish. Ideal for pairing with creamy cheeses and also with pasta au gratin with béchamel sauce. The perfect partner for samfaina (a catalan ratatouille) and white meat dishes such as fricandó (a typical catalan stew).
Awards
Guia Peñín:
2021: 90 points (2018 vintage)
2013: 92 points (2009 vintage)
2012: 90 points (2008 vintage)
International Wine Awards 2019:
Gold medal (2018 vintage)
Ecoracimo 2019:
Great gold medal (2018 vintage)
Golden Leaf Awards 2017:
Silver medal (2015 vintage)
Catavinum 2017:
Gold medal (2014 vintage)