Mahogany, with orange reflections, bright.
Noble aging, candied fruit, overripe, reminiscent of dried figs and raisins, as well as citrus jams such as orange, combined with toasted nuances such as hazelnuts.
A very deep, wide and long sweet wine on the palate, sweet, balance between fruit, sweetness and aging. It is reminiscent of caramelised almonds, a good example of a Garnacha from Empordà.
With a wide range of desserts, fresh fruit cakes, dehydrated or dried fruit. angel hair, ideal with chocolates with orange, tiramisu. Local specialties: Bisbalenc, Russian, Cadaqués corks.
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Three generations dedicated body and soul to the vineyard.
As certified by the stone on the threshold of the entrance to the oldest cava of the Oliveda house, since 1764 wines were produced on the property for family consumption. Starting in 1948, José Oliveda y Casanova and his wife Joana Rigau Ros founded the company dedicated to the production and marketing of wines and cavas. A story started by José Oliveda Casanovas and his wife Joana Rigau Ros. Two entrepreneurs of their time who created a way of life focused on the world of wine. Genius, inventor, artist and almost magician;
José Oliveda was able to create a winery in a time of war to brighten up the lives of the locals and generate prosperity in the area. His wife, patient and hardworking always by his side, leaving a mark at every step and living intensely the great challenge of founding a family business.
Anna Maria Oliveda Rigau, an only woman and daughter of the founders decided to follow in the footsteps of her parents. Along with her, her husband Josep Freixa Escarrà, from neighboring vineyards, who contributed his knowledge on the subject and wanted to grow the family business.
Currently at the helm of the ship, a great captain, Alfonso Freixa Oliveda, who for more than 30 years has directed and defended the family winery through and through, creating a new wine project, which today has become a company with its own identity .
Oliveda has a wine production that is divided between two designations of origin: "Empordà" and "Catalonia", and a cava production that belongs to the DO "Cava".
Slight natural over-ripening of the grape on the plant to achieve a higher concentration of sugars. Manual harvesting and fermentation with the skins until the desired sugar concentration is achieved. The fermentation is then stopped with the addition of alcohol to obtain a natural sweet wine. Finally, an oxidative aging of more than 8 years is carried out in oak barrels. The wine is bottled unfiltered to maintain its organoleptic properties to the maximum.