Olivera Reserva Superior Brut Nature

• Vintage chart
• Type: White Sparkling
• Capacity: 0,75 L.
• Alcohol content: 12,0º

• Country: Spain
• D.O: D.O. Costers del Segre
• Varieties: Macabeu,Parellada
• Allergens: Contains sulfites

Colour

Golden yellow and very fine bubble.

AROMA:

The nose is subtle and suggestive, with aromas of aging, toasted notes and coffee, with a spicy point reminiscent of licorice and cloves. Elegant notes of compote (bitter orange) on a background of quince, apricot and pastries.

TASTE:

In the mouth it has a fresh and unctuous step and returns the memories of toast and nuts, with a long and vibrant aftertaste.

Good harmony with gouda and camembert cheeses, blue fish with tuna. Perfect accompaniment to cod in pil-pil or traditional dishes such as Catalan beans.

In Vallbona de les Monges the history is marked by the presence of the Cistercian monastery. The Cistercian order was founded in Burgundy and is dedicated to combining spiritual activity with development in the field of agriculture and the organization of the territory. Vallbona is a place of ridges and small valleys where the erosive action of water is intuited, which has shaped the landscape. In the Cooperativa Olivera, vineyards and olive groves are cultivated and wines and oils are made, trying to express where they come from, an origin: a land and a people who interpret it from behind. It is a social integration cooperative, which incorporates people with difficulties who actively participate in the whole process. Work is a vital and emotional experience. This adventure began in 1974 in Vallbona de les Monges, in inland Catalonia. Elaboration: The base wine ferments at a controlled temperature of 17º to 18º C in stainless steel tanks. The subsequent blending of the Macabeo, Parellada and Chardonnay varieties goes through a three-month aging process in French and American barrels. The bottling takes place in February and March, with a minimum rest in cava of 36 months at a constant temperature that oscillates between 12 and 15ºC, with the humidity also controlled. Slaughter is done by hand and at room temperature, progressively and in small batches. Before putting the final cap on the bottle, if necessary, just fill it with the same sparkling wine from the vintage, without adding additional sugars. Varieties: Macabeo, Parellada and Chardonnay.

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