Celler del Roure Cullerot
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.
Macabeo, Malvasia, Pedro Ximenez, Tortosina, Verdil, Merseguera
Standard Bottle (750ml)
Pork, Poultry, Fish, Salad