£22.00
In stock
Cantine Olivella is situated in the three municipalities of Sant’Anastasia, Pollena Trocchia & Somma Vesuviana, within the Vesuvius National Park, between 300-650m above sea level, producing wines from local grape varieties of Catalanesca, Caprettone and Piedirosso.
The area is protected, making it the ideal location to cultivate un-grafted vines in volcanic sandy soil.
Its name originated from an ancient spring located on Mount Somma which supplied water to the Royal Palace of the Bourbon Kings.
Kata’ is the local dialect for Catalanesca and is made from the Catalanesca grape variety which according to local history, was brought to the Vesuvius region by Alfonso of Aragon in the 15th Century. The yield is very low, typically 5 or 6 bunches per plant.
Manual harvesting takes place with whole bunches pressed gently. Only the first pressing must is selected in a cool environment, ensuring none of the organoleptic elegance or structure is lost.
Fining takes place in stainless steel tanks using indigenous yeast where the must is in contact with its lees for about 6 months, with a further 3 months ageing in the bottle before release.
Grape Variety: Catalanesca
Tasting Notes: Straw yellow with aromas of red apples, pear and white peach. Medium body, with a salty mineral finish.
Alcohol: 13%
Serving temperature: 10-12C
Ideal With: As an aperitif, Shellfish or first course light dishes such as insalata caprese.
Spaghetti alla rosinella-Spaghetti with prawns, squid & mussels
Allergens: Contains sulphites
Cantine Olivella is situated in the three municipalities of Sant’Anastasia, Pollena Trocchia & Somma Vesuviana, within the Vesuvius National Park, between 300-650m above sea level, producing wines from local grape varieties of Catalanesca, Caprettone and Piedirosso.
The area is protected, making it the ideal location to cultivate un-grafted vines in volcanic sandy soil.
Its name originated from an ancient spring located on Mount Somma which supplied water to the Royal Palace of the Bourbon Kings.
Kata’ is the local dialect for Catalanesca and is made from the Catalanesca grape variety which according to local history, was brought to the Vesuvius region by Alfonso of Aragon in the 15th Century. The yield is very low, typically 5 or 6 bunches per plant.
Manual harvesting takes place with whole bunches pressed gently. Only the first pressing must is selected in a cool environment, ensuring none of the organoleptic elegance or structure is lost.
Fining takes place in stainless steel tanks using indigenous yeast where the must is in contact with its lees for about 6 months, with a further 3 months ageing in the bottle before release.
Grape Variety: Catalanesca
Tasting Notes: Straw yellow with aromas of red apples, pear and white peach. Medium body, with a salty mineral finish.
Alcohol: 13%
Serving temperature: 10-12C
Ideal With: As an aperitif, Shellfish or first course light dishes such as insalata caprese.
Spaghetti alla rosinella-Spaghetti with prawns, squid & mussels
Allergens: Contains sulphites
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Email: info@campaniawines.co.uk
Registered Office: 8 West Street,
Dormansland, Surrey, RH7 6QW
Registered in England No: 7693914.
VAT GB 120 9878 03
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