Celler del Roure is making very interesting wines with local grape varieties in the Valencia area. Many of these old, indigenous varieties are largely forgotten and Cullerot highlights three of them (Verdil, Tortosina, and Merseguera) together with Pedro Ximénez, Macabeo, Malvasía, and others. In addition to their focus on indigenous grape varieties, Celler del Roure is employing traditional vinifications methods: hand harvesting, fermenting with native yeasts in stone lagars, and aging in very old clay amphorae. Cullerot has a bit of skin contact, and is medium bodied with notes of stone fruit, tropical notes, apple skin, and clay-y minerality. A great, truly interesting, “almost-orange” skin contact white wine, for less than €20.
Celler del Roure Cullerot Blanco
€20.00
Description
Tasting Notes from Pinto Wines |
|
| Colour | Cloudy lemon yellow |
| Nose | Peaches, ripe and juicy, honeysuckle and lemon |
| Palate | Clean and refreshing, with tastes of lemon/lime, melon, green apple and grapefruit |
Fact Sheet |
|
| Size | 75 cl |
| Grape Variety | 30% of Pedro Ximénez, 30% of Macabeo, 10% of Verdil, 10% of Merseguera, 10% of Malvasía and 10% of Chardonnay |
| Alcohol % | 12.5% |
| Style | Medium bodied orange white |
| Estate/Producer | Celler del Roure |
| Country | Spain |
| Region | Valencia |
| Vintage | 2023 |
| Vinification | hand harvesting, fermenting with native yeasts in stone lagar’s, and aging in very old clay amphorae |
| Closure | Natural cork |
| Cellaring/Ageing Potential | Drink now with some cellar potential |
