# Karlskronabubblet Pere Olivella Galimany Brut

- **Producer:** Pere Olivella Galimany
- **Colour:** white
- **Type:** sparkling
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €17
- **Contains sulphites:** No
- **When to drink:** Now
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** apple, peach, grapefruit, nougat, pastry, biscuit

## About this wine

Karlskronabubblet Pere Olivella Galimany Brut is a Cava from the Penedès region of Catalunya, Spain. It is produced by Pere Olivella Galimany, a family winery with a winemaking history that extends back to before 1859, now in its fifth generation. The family's philosophy centers on creating authentic wines that reflect their origin through minimal intervention and a deep respect for nature. Their estate, 'Can Pere del Maset', is located in Guardiola de Font-rubí, Barcelona, with some vines exceeding 70 years of age, situated at an altitude of over 300 meters. This wine is distinguished by its commitment to organic and biodynamic viticulture, aiming to produce personal wines with soul.

## Interesting facts

- Family winemaking legacy predates 1859.
- Vineyards are over 70 years old.
- Practices 100% organic and biodynamic viticulture.
- Focus on minimal human intervention in winemaking.

## Food pairing

The wine's fresh acidity and delicate effervescence make it an excellent aperitif and a versatile companion to a range of dishes. It can cut through the richness of seafood and lighter proteins, while its subtle fruit notes complement herbaceous and citrus elements.

## Wine making process

Pere Olivella Galimany practices 100% organic viticulture, certified by the Catalan Council of Organic Agricultural Production, and is incorporating biodynamic techniques. Their vineyards are managed with a focus on minimal human intervention, dry farming, and avoiding synthetic chemicals. They utilize methods such as sexual confusion for pest control and organic fertilizers. The winemaking process emphasizes respect for the raw material, with a philosophy of minimal intervention to allow the grape's character to shine through. As a Cava, it undergoes a secondary fermentation in the bottle to create its effervescence.