"Cullerot is a white wine from the D.O. Valencia produced by Celler del Roure. This wine is a blend of four different grape varieties: Chardonnay (30%), Verdil (30%), Pedro Ximénez (30%) and Macabeo (10%).
The grapes used for Cullerot are grown on old vines from different plots grown on slopes that are property of the winery. The soils are poor in organic matter.
At the winery the grapes are first destemmed. 80% of the grapes are then pressed using a pneumatic press, while the rest macerate with the skins for five days.
The must of Cullerot then undergoes a natural cold debourbage, followed by 60% of the wine undergoing fermentation in buried clay jars, and 40% in stainless steel tanks. Cullerot is then aged on its lees for 5-6 months in the same clay jars. This ageing process, which follows ancient winemaking traditions, provides Cullerot with a truly complex and unique character.
Celler del Roure, founded in 1996, is a small family winery which worked with the utmost care on every inch of land. The winery also keeps its eye on the future, collaborating on various projects with the Universitat Politècnica de València."
Outstanding Amphora aged wines from Valencia - sounds like a gimmick? think again - the resulting wines have the most lovely freshness and depth of fruit - read on ..(and hopefully drink on!)
Pablo Calatayud's family, like most in the area, had always tended vineyards and made wine but it was his decision in 1995 to extend his vineyard holdings and build a modern cellar that gave the first indication that Celler del Roure would become the pioneer of quality wine in Valencia. Rapidly recognised by the likes of Robert Parker, the winery has continued to go from strength to strength under Pablo's thoughtful guidance, assisted by his dynamic young winemaker Javier Revert.
It is his curiosity and thoughtfulness that lead to the significant changes that have taken place in the cellar in the last five years. Pablo had long been convinced of the quality of indigenous Valencian varieties such as Mando (red) and Verdil (white) but was frustrated that oak ageing of the wines, whilst improving the structure of the wines, sacrificed their characteristic freshness, elegance and distinctive flavours. Historically the local wines had always been fermented and aged in Tinajas- large clay amphorae- and Pablo was fortunate to still have dozens in the ancient subterranean cellar where his family had made wine for generations. Early experiments were highly convincing; producing relaxed, integrated wines that have benefited from post fermentation ageing but without any masking influence from oak. 4 of the 6 wines in the range are now made in this way. Meticulous care in the vineyard and winery reduces the need for sulphur and the wines are more "natural" than many a "natural" wine though without any of the "faults" that critics of low sulphur wines associate with wines made in this way. Most importantly though the wines are delicious!
Celler del Roure began with 20 ha of vineyards in Moixent, and have since expanded with the purchase of a new 40 ha estate in the valley of Les Alcusses (Serra Grossa), below the Iberian settlement "La Bastide Les Alcusses" (hence the label of the second wine Les Alcusses). This is where the new winery was built with stainless steel tanks, a pneumatic press and in general facilities that were a significant improvement on the old winery, which was temporarily located at the beginning of the project in the furniture factory owned by the family Calatayud.
The three estates into which the property is divided are approximately 550m above sea level, with very varied soils characterized by both sandy loam textures and clay-limestone
