Celler del Roure, Cullerot Blanc

Cullerot, which means tadpole, is a white aged in amphorae and made with 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.

This is a very balanced wine, with plenty of ripeness but also high acidity, with intensity and structure made possible by old vines and white soils. It's 50% Macabeo, 15% Verdil, 15% Malvasía, 10% Pedro Ximénez and 10% other varieties, with 13% alcohol. It has aromas and flavours of balsamic, with notes of herbal tea, flowers and fennel. The wine is intense and balanced, with complexity, nuance and length.  Matured in 2,600-liter clay tinaja for six months. The quality transcends the price. 60,000 bottles were produced. It was bottled in January 2023.

Cullerot was awarded 93 points by Robert Parker's Wine Advocate.

Celler del Roure was founded in 1995 by Pablo Calatayud. Originally an ancient country estate outside of Moixent, after a few years of research and restoration Pablo is using the extensive subterranean cellar with dozens of intact 17th-century amphorae to mature his wines. Also a proponent of indigenous grape varieties to the region, Calatayud commits to authentic indigenous viniculture.