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Celler del Roure

Everything old is new again. If you had visited Celler del Roure ten years ago you would have been treated […]

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Celler del Roure

Everything old is new again. If you had visited Celler del Roure ten years ago you would have been treated to a modern, minimalist and spotless cellar with assorted stainless steel tanks and new French oak barrels. After touring the current technology in viniculture you would be taken on a tour of the ancient property including an old olive oil press, various outbuildings and an subterranean cellar dug into the bedrock below the estate. This cellar afforded a glimpse of the winemaking practices from centuries ago. The winding halls of the cellar are lined by dozens of amphorae embedded into the earth with individual stone lids. Many are joined by stone channels carved into the rock, serving as the most rudimentary form of gravity flow. Some amphorae had cracked over the years but a surprising number remained in perfect condition.

Such a complete and well preserved artifact of viniculture would have remained an intellectual curiosity for most people, but Pablo saw it as an opportunity to explore how wines were made centuries ago and how the would have tasted. Such an endeavor makes complete sense once you meet Pablo and understand his connection with the history of the region of Valencia around the village of Moixent. As a proponent of the indigenous varieties of the area such as Mando and Verdil how could he not also champion indigenous viniculure? While there are still “modern” wines made at Roure including 16 Gallets, Les Alcusses and Madurese we are quite taken with the new cuvées aged in amphorae in the ancient cellar: Cullerot, Vermell, Safrà and Parotet.


“The proprietor’s family has long believed in the potential of the indigenous Mando grape. From a vineyard planted at 1,650 feet above sea level, this is a wonderfully fruity, somewhat Beaujolais-styled offering with more body and texture than most Beaujolais possess.”

– Robert Parker
Valencia, Spain
  • Location
    Valencia, Spain
  • Primary Appellation
  • Proprietor
    Pablo Calatayud
  • Winemaker
    Pablo Calatayud
  • Size / Elevation
    50 hectares / 550-650 meters
  • Age of Vines
    15-70 years
  • Farming
    Certified organic (CAECV)
  • Varieties
    Pedro Ximénez, Macabeo, Tortosina, Malvasía, Verdil, Merseguera, Monastrell, Garnacha Tintorera, Mandó
  • Cellar
    Hand harvested, partial whole cluster, natural yeast fermentation in tank or stone lagars, aging in amphorae
  • Portfolio
    Eric Solomon Selections
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