Safra

A red wine from Valencia (Spain) that's fresh and floral on the nose of violet and blueberry aromas with thyme notes on the background. Very fresh, herbal palate with crunchy red fruits; a light yet aromatic red. Ideal to pair with roasted duck, pork, and beef. Available for deliveries within Metro Manila.

Grape Variety / Blend: monastrell, mandon
Winery / Estate: Celler del Roure

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A red wine from Valencia (Spain) that's fresh and floral on the nose of violet and blueberry aromas with thyme notes on the background. Very fresh, herbal palate with crunchy red fruits; a light yet aromatic red. Ideal to pair with roasted duck, pork, and beef.

Not Available For Sale

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • FOOD PAIRING: RED MEATS

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₱ 1,600.00 ₱ 1,600.00 1600.0 PHP

₱ 1,214.29

Option not available

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

Product-Type: Wine
Type: red
Price Point: 1,251 to 1,500
Style: Savory & Powerful
Vintage: 2018 2020 2021
Blend/Grape Variety: mandon monastrell
Volume: 750 ml
Alcohol: 12.50%
Country: Spain
Region: Valencia
Estate: Celler del Roure
Appellation: DOP Valencia
Fermentation: Natural
Wine-Making Process: Organic
FOOD PAIRING: RED MEATS: Roasted

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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