Celler del Roure have become the pioneer of quality wine in Valencia. Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction. Pablo has realised that these indigenous grapes are worth saving and, treated properly, can create wines of wonderful quality, freshness and concentration. Paying meticulous care in the vineyard and winery reduces the need for sulphur additions meaning his wines are verging on “natural”. Whilst in the cellar he makes use of Spanish amphorae called tinajas to ferment some of his wines to preserve their characteristic freshness and elegance creating pure and delicious wines with distinct flavours.

To produce the Cullerot Celler del Roure, the grapes are totally destemmed then left macerate on their skins for a select amount of time for each variety. Natural cold fining with minimal sulphur added to the wine. Aged from 6 months in clay amphorae to show off the fresh and complex flavours of this wine.

Macabeo and Verdil from 30 year old vines, Pedro Ximenez from 70 year old vines and Chardonnay from 15 year old vines grown at approximately 600 meters. Integrated plantings of vines over 10 hectares with both trellis and bush plantations. Macabeo and Pedro Ximenez grown on clay-loam soils/ Verdil and Chardonnay grown on sandy-loam soils.

Ripe tangerines from the Verdil grape, sweet spice from the Pedro Ximenez grape, balanced with fresh and mouth watering citrus, melon and a touch of biscuit from the Chardonnay and Macabeo. Finishing with a rich and creamy mouth feel that makes this wine a true show case of its style.