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.
Each individual bottle of L’Olivera Reserva Superior retains 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 the Macabeu grape as the base and a short period of time in an oak barrel, this sparkling wine shows a certain evolution, with a good integration of carbonic maceration, fine bubbles and notes of brioche thanks to its long resting period of over 24 months in stacks, making it both complex and mature.
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).
Macabeo (61%), White Grenache (13%), Xarel·lo (10%), Parellada (10%), Chardonnay (6%)
Organic farming. Manual harvest in crates of 10-12 kg.
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.
2016 vintage: 3,572 bottles
L'Olivera Reserva Superior 2016
Characteristics of the vintage
The growing season for the 2016 vintage had a typically cold winter, scarce accumulated rainfall (October-February) and heavier rain in spring. The summer was exceptionally dry with moderate temperatures. Harvest began on 30 August and ended on 19 October.
Viticulture and wine processing
Certified organic dry land farming. Manual harvest. The base wine is fermented at a controlled temperature (17-18ºC) in stainless steel vats. The subsequent coupage involves a process of ageing in French and American oak barrels for three months. Tirage in the bottle takes place in February and March, 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.
Alcohol content: 12%
Total acidity: 3.07 g/l (sulphuric acid)
Residual sugar: <2 g/l (glucose+fructose)
Total sulphites: 70 mg/l
Golden yellow colour with extremely small bubbles. Subtle and suggestive on the nose, with mature aromas, roasted coffee notes and a spicy hint of liquorice and clove. Elegant compote notes (Seville orange) on a quince, apricot and brioche background. Fresh and smooth on the palate, with nuances of roasted nuts and a long, vibrant finish. Goes well with cheeses such as gouda and camembert and blue fish like tuna. A perfect match for pil-pil cod and traditional dishes like Catalan-style broad beans.
2021: 90 points (2016 vintage)
2019: 87 points (2014 vintage)
International Wine Awards 2019:
Gold medal (2014 vintage)
Tassello d’Oro 2016: