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Cullerot

Celler del Roure

Cullerot Bottle
Appellation
Valencia
Variety
Pedro Ximénez, Macabeo, Tortosina, Malvasía, Verdil, Merseguera, others
Age of Vines
30-70
Farming
Certified Organic (CAECV)
Soil
Clay loam, sandy loam
Altitude
600 meters
Fermentation
Whole cluster press, natural yeast fermentation beginning in tank and transferred to amphorae to finish fermentation
Aging
6 months in amphorae

Overview

When Pablo Calatayud founded Celler del Roure in 1995 he chose as its setting an ancient country estate outside of Moixent. For centuries this was an integrated farm producing grain, almonds, olives, and grapes with unsubtle evidence for the production of olive oil and wine – a large, stone, olive press and extensive subterranean cellar with dozens of intact 17th-century amphorae. It took a few years of research and restoration but Pablo is using these clay vessels to make wine once again. Cullerot, which means tadpole, is the white that Pablo makes in the old cellar utilizing heirloom and indigenous varieties including Macabeo, Malvasía, Pedro Ximénez, Verdil, and others. The goal is to base the wine on Mediterranean varieties best suited to the region – varieties that fully ripen with more modest alcohol levels.

Ratings & Reviews

92

2019 Cullerot

Source: WA

92

2018 Cullerot

Source: WA

91

2016 Cullerot

Source: WA

91

2014 Cullerot

Source: VM

91

2012 Cullerot

Source: WA

Valencia, Spain
  • Location
    Valencia, Spain
  • Appellation
    Valencia
  • Proprietor
    Pablo Calatayud
  • Winemaker
    Pablo Calatayud & Javier Revert
  • Size / Elevation
    50 hectares / 550-650 meters
  • Portfolio
    Eric Solomon Selections

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