Celler del Roure 'Cullerot', Valencia, Spain 2020
When Pablo Calatayud founded Celler del Roure in 1995 he chose an ancient country estate outside of Moixent to establish his winery. In a happy surprise, the subterranean cellar had dozens of intact 17th-century amphorae which were previously used for wine production. It took a few years of research and restoration but Pablo is using these clay vessels to make wine once again using heirloom and indigenous varieties, that are suitable for the region. 6 months in amphorae. This is a clean, citrus driven wine, drenched in salinity and flavors of the coast.
Pairing: Gazpacho, marcona almonds, octopus
Grapes: Verdil, Merseguera, Malvasia, Macabeo, Pedro Ximénez and Chardonnay
Soil: Clay loam, sandy loam
Viticulture: Certified organic