Cullerot
Pablo Calatayud has been making wines since 1995 on this old estate outside Moixent. He makes wines that are from Mediterranean varieties that are suited to the region. This white wine is made by Celler del Roure in Valencia, Spain, and is aged for six months in clay Amphorae. Fresh and complex notes of mouthwatering tangerine, sweet spice, citrus, and melon with a touch of biscuit from the Chardonnay and Macabeo. Finishing with a rich and creamy mouthfeel that makes this wine a true showcase of its style. Best paired with roast chicken, creamy potato dishes, tapas, grilled fish, and vegetables. If you like Verdil, Pedro Ximenez, Macabeo, or Chardonnay, you will enjoy this wine.
Grape Variety / Blend: Verdil, Pedro Ximenez, Macabeo, Chardonnay
Winery / Estate: Celler del Roure
This white wine is made by Celler del Roure in Valencia, Spain. Fresh and complex notes of mouthwatering tangerine, sweet spice, citrus and melon with a touch of biscuit from the Chardonnay and Macabeo. Finishing with a rich and creamy mouth feel that makes this wine a true showcase of its style. Best paired with grilled fish and vegetables. If you like Verdil, Pedro Ximenez, Macabeo or Chardonnay, you will enjoy this wine.
| Product-Type: | Wine |
| Type: | white |
| Price Point: | 1,001 to 1,250 |
| Style: | Rich & Ripe |
| Vintage: | 2018 2019 2021 2022 |
| Blend/Grape Variety: | chardonnay macabeo pedro ximenez verdil |
| Volume: | 750 ml |
| Alcohol: | 13.00% |
| Country: | Spain |
| Region: | Valencia |
| Estate: | Celler del Roure |
| Appellation: | DOP Valencia |
| Fermentation: | Natural |
| Wine-Making Process: | Organic |
Winery
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.