
Winery L'OliveraReserva Superiore Brut Nature
In the mouth this sparkling wine is a with fine and regular bubbles.
This wine generally goes well with appetizers and snacks, lean fish or shellfish.
Taste structure of the Reserva Superiore Brut Nature from the Winery L'Olivera
Light | Bold | |
Soft | Acidic | |
Gentle | Fizzy |
In the mouth the Reserva Superiore Brut Nature of Winery L'Olivera in the region of Catalogne is a with fine and regular bubbles.
Food and wine pairings with Reserva Superiore Brut Nature
Pairings that work perfectly with Reserva Superiore Brut Nature
Original food and wine pairings with Reserva Superiore Brut Nature
The Reserva Superiore Brut Nature of Winery L'Olivera matches generally quite well with dishes of shellfish, appetizers and snacks or lean fish such as recipes of natural breton lobster, tempura of vegetables and quick or mixed paella valenciana.
Details and technical informations about Winery L'Olivera's Reserva Superiore Brut Nature.
Discover the grape variety: Noir Fleurien
Noir Fleurien noir is a grape variety that originated in France (Auvergne). It produces a variety of grape specially used for wine making. It is rare to find this grape to eat on our tables. The Noir Fleurien noir can be found in several vineyards: South-West, Cognac, Bordeaux, Loire Valley, Provence & Corsica, Rhone Valley, Savoie & Bugey, Beaujolais.
Last vintages of this wine
The best vintages of Reserva Superiore Brut Nature from Winery L'Olivera are 0
Informations about the Winery L'Olivera
The Winery L'Olivera is one of of the world's great estates. It offers 27 wines for sale in the of Catalogne to come and discover on site or to buy online.
The wine region of Catalogne
Catalonia (Catalunya in Catalan and Cataluña in Spanish) is an autonomous community in the Northeast of Spain. It extends from the historic county (comarca) of Montsia in the South to the border with France in the north. The Mediterranean Sea forms its eastern border and offers 580 km of coastline. The Catalunya D.
The word of the wine: De-vatting
Separation of the fermented juice from all solid particles (skin, pips, deposit of lees) by transferring it to a second tank.














