Maduresa

A red wine from Valencia (Spain) that has a powerful nose with aromas of ripe red fruits, light toasted notes and a touch of minerals. A pleasant entry on the palate: good volume and lively. Pair with small game, grilled meat, white meat, vegetables, stews and roasts. Available for deliveries within Metro Manila.

Grape Variety / Blend: syrah, cab. sauvignon, garnacha, petit verdot
Winery / Estate: Celler del Roure

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  • Vintage
  • Blend/Grape Variety
  • Volume
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  • Country
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  • Appellation
  • Fermentation
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  • FOOD PAIRING: RED MEATS
  • FOOD PAIRING: POULTRY / PORK / VEAL

₱ 2,500.00 ₱ 2,500.00 2500.0 PHP

₱ 2,232.14

This combination does not exist.

₱ 2,500.00 ₱ 2,500.00 2500.0 PHP

₱ 2,232.14

Option not available

Free Delivery in Metro Manila for orders above Php 3,000!
Next Day Delivery, except Sundays. Order Cut Off: 4PM.


A red wine from Valencia (Spain) that has a powerful nose with aromas of ripe red fruits, light toasted notes and a touch of minerals. A pleasant entry on the palate: good volume and lively. Pair with small game, grilled meat, white meat, vegetables, stews and roasts.

Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Rich & Bold
Vintage: 2016
Blend/Grape Variety: cab. sauvignon garnacha petit verdot syrah
Volume: 750 ml
Alcohol: 14.50%
Country: Spain
Region: Valencia
Estate: Celler del Roure
Appellation: DOP Valencia
Fermentation: Natural
Wine-Making Process: Organic
FOOD PAIRING: RED MEATS: Grilled
FOOD PAIRING: POULTRY / PORK / VEAL: Grilled

Winery

Valencia, Spain: Celler del Roure

Celler del Roure have become the pioneer of quality wine in Valencia. Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction.

Pablo has realised that these indigenous grapes are worth saving and, treated properly, can create wines of wonderful quality, freshness and concentration. Paying meticulous care in the vineyard and winery reduces the need for sulphur additions meaning his wines are verging on "natural".

Whilst in the cellar he makes use of Spanish amphorae called tinajas to ferment some of his wines to preserve their characteristic freshness and elegance creating pure and delicious wines with distinct flavours.

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