L’Olivera Reserva Superior
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 Superior is an organic Macabeo single-variety which retains in each bottle the expression of the dry land where it is made: the soft evening sea breeze and deep soil enable the grapes to keep their freshness and this is transferred into the wine with the acidic structure characteristic to L’Olivera. With a light aging in the barrel, this sparkling wine allows us to appreciate a certain evolution, with a good integration of carbon dioxide, fine bubbles and touches of brioche thanks to an ageing process of more than 24 months that make it both a complex and mature sparkling wine.
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
Macabeo (100%)
Vine growing
Organic farming. Selected manual harvesting in crates of 10-12 kg.
Wine processing
The base wine is fermented at a controlled temperature in a stainless-steel vat and later aged in an oak barrel for three months. 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 24 months. It is disgorged by hand and at room temperature and no extra sugar is added.
Production
2019 vintage: 5,268 bottles
Technical sheet
L'Olivera Reserva Superior 2019
Characteristics of the vintage
The growing season for the 2019 vintage had the usual cold winter and above-average rainfall compared to previous years. There was a regular amount of rainfall in spring and summer and average production across the different plots, resulting in balanced ripening of the grapes. Harvest began on 30 August and ended on 15 October.
Viticulture and wine processing
Certified organic dry land farming. Selected manual harvesting in plots of organic Macabeo. The base wine is fermented at a controlled temperature (17-18ºC) in stainless steel vats ant then it involves a process of ageing in French and American oak barrels for three months. Tirage in the bottle takes place in February and April, and the wine is then left to rest in the cellar for at least 24 months at a temperature of 12-15ºC. Humidity is also controlled. It is disgorged in small batches by hand at room temperature and no extra sugar is added.
Analysis
Alcohol content: 13%
Total acidity: 2.99 g/l (sulphuric acid)
Volatile acidity: 0.38 g/l
Residual sugar: 0.7 g/l (glucose+fructose)
Total sulphur: <10 mg/l
Tasting notes
Golden yellow color with small bubbles. Complex on the nose, with aromas of aging, roasted and aniseed notes. The aromas of brioche and nuts stand out with a hint of candied orange peel and apple pie. Long and tasty on the palate, with a fine bubble and hints of toastet hazelnut. Long and intense aftertaste, with nuances of toasted and brioche notes. L’Olivera Reserva Superior is a very gastronomic sparkling wine, recommended with high-intensity dishes such as blue fish or gouda and camembert cheeses.
Awards
Peñín Guide:
2023: 91 points (2018 vintage)
2021: 90 points (2016 vintage)
2019: 87 points (2014 vintage)
Guia de Vins de Catalunya:
2025: 9.21 points (2019 vintage)
Decanter 2022:
bronze medal (2018 vintage)
International Wine Awards 2019:
Gold medal (2014 vintage)
Tassello d’Oro 2016:
2008 vintage