Celler del Roure Cullerot 2023
This wine is beautifully balanced and fresh, with a lovely texture. On the nose, there are delicate flavours of green apple and citrus. The Verdil grapes add flavours of tangerine, whereas the Pedro Ximenez adds a touch of sweet spice. A deliciously fresh and aromatic wine.
This wine is a blend of estate-grown fruit and fruit purchased from seven local growers. The Celler del Roure estate in Les Alcusses comprises 65 hectares of certified-organic vineyards, planted at 600 metres above sea level. The grapes sourced from growers are located in the Terres dels Alforins area, planted between 550-700 metres above sea level. Grapes are grown on clay and sandy loam soils, and are aged between 20 and 40 years old .
The grapes were hand picked into 15kg crates, and completely destemmed. Maceration took place for approximately four hours, with some variation depending on the grape variety. Fermentation started in stainless steel tanks, and was finished in clay amphorae. The wine was then aged a further 6 months in 2,500 litre clay amphorae before being released.
Cullerot is Valencian for `tadpole`.
| RRP | £18.99 |
| Bottle size | 75cl |
| Vintage | 2023 |
| Alcoholic strength | 12.5% |
| Country | Spain |
| Region | Valencia |
| Grapes | Macabeo 50%, Other Native White Varieties 50% |
| Vegetarian | Yes |
| Vegan | Yes |
| Organic | Yes |
| Biodynamic | No |
| Closure | Natural Cork |
| Winemaker | Pablo Calatayud |
Celler del Roure founder Pablo Calatayud is part of a new generation of Spanish winegrowers championing traditional methods and forgotten regions. He is a proud member of the ‘Futuro Viñador’, a pioneering group of producers including Telmo Rodríguez, Pepe Raventós and José Maria Vicente. Together they are transforming the Spanish wine scene, using Spain’s treasure trove of old vines and indigenous varieties to produce modern expressions of variety and site.
Pablo started Celler del Roure in 2000 with a few tanks and barrels in a corner of his father’s furniture workshop. He became increasingly fascinated with local Valencian varieties, especially Mandó. “If one farmer had 300 kilos of Mando, I paid him with 600 of something else in order to get the finest fruit.” Pablo’s early wines were made in tiny quantities, but quickly attracted the attention of local sommeliers. “Valencia has wonderful culinary traditions and restaurants, but for a long time there was no Valencian wine on restaurant wine lists. I had to change this”, explains Pablo.
In 2006 Pablo bought an estate in Moixent. Tucked behind the Serra Grossa, 70 miles southwest of Valencia, the property dates back to the seventeenth century. On discovering its original cellar with stone lagars and buried clay amphorae (‘tinajas’ in Spanish) in great condition, Pablo started experimenting. He became convinced that indigenous varieties like Mandó, Arcos and Verdil were better suited to traditional practices. Today the wines are made with minimal intervention, using native yeasts and old amphorae. Talented young winemaker Paco Senis, who also owns a wine bar and restaurant in Valencia, is in charge of production. The estate comprises 65 hectares of certified organic vineyards planted at 600 metres above sea level. The elevation as well as cooling easterly winds help moderate this warm, Mediterranean region, resulting in grapes with remarkable freshness.
