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Celler del Roure ‘Cullerot’ Blanco 2016 Verdil, Pedro Ximenez, Chardonnay, Macabeo

Updated: Nov 18, 2019

Valencia Especial...



Roure's 17th. century cellar filled with buried clay amphorae

Celler del Roure is located near the village of Moixent outside of Valencia & was created in 1995 by Pablo Calatayud, a champion of the native varietals found in the region, especially Verdil (white) & Mando (red). The winery contains a 17th. century cellar filled with buried clay amphorae (see 2nd. photo) known as Tinajas that Pablo first started using in 2010 for the ‘Cullerot’ (‘Cullerot’ means ‘Tadpole’, hence the distinctive label). It is a blend of 30% Verdil, 30% Pedro Ximenez, 30% Chardonnay and 10% Macabeo from vines ranging from 15 to 70 yrs. old, located at 600m. They are pressed whole cluster, fermented using natural yeasts (part in stainless & part in Tinajas) & then aged 6 months on the lees in Tinajas. Pablo’s dedicated work in the vineyard (organically farmed) & winery allows him to use minimal sulfur throughout.

Ripe apples & pears, tangerines & sweet, toasty spiced aromas are balanced with the crisp, clean freshness of citrus & green melon. These warm & fresh notes along with a rich, creamy mouth feel are also exhibited on the palate, with a steely edge of acidity, a lovely touch of bitterness & earthiness on the finish. This is a pure & delicious wine of wonderful freshness, complex concentration & elegance, that I thoroughly enjoyed recently @venicebeachwines…. @cellerdelroure @veritywines #cellerdelroure #cullerot #verdil #pedroximenez #chardonnay #macabeo #organic #spanishwine #valencia



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