2023 Celler del Roure Cullerot
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | |
| Winery | |
| Vintage | 2023 |
| Grape | , , Pedro Ximenez |
| Content (Alc) | 0.75 ltr (12.5%) |
| Drink window | 2024 - 2028 |
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Description
Celler del Roure is without a doubt the pioneer and top winemaker of the Valencia appellation. Previously known mainly for bulk wines, this region has worked its way up to one of Spain's most interesting regions, with the recovery of forgotten grape varieties, such as Mando in red and Verdil in white. But above all, the use of amphorae has been put back on the wine map by him.
They make two lines, namely the classic line on barrique and the new line on amphora
Classical: Les Alcusses & Maduresa
Amphora: Cullerot, Vermell, Parotet
Cullerot means fathead as you can see on the logo. For several years now, Celler del Roure has been studying the recovery of old regional grape varieties. Vinification in amphorae, which were still present on this old estate, is also done as before. Cullerot was first marketed in 2010. Production of 24,000 bottles. 20% of the grapes undergo skin maceration for 12 hours at a low temperature. Cullerot is a blend of 30% Pedro Ximenez, 30% Verdil, 20% Chardonnay, 20% Macabeu. Alcoholic fermentation in clay 'tinajas' or amphorae of 800 to 3000 litres, followed by maturation of 6 months. In the glass, we give the wine some air to release its aromas. Both fruity aromas of the ripe white fruit type are found, but also anise and some floral exotic hints with a discreet Mediterranean signature. The taste starts full, fruity and dry with a broader midriff. Juicy and coherent with limited acidity.
Specifications
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Valencia |
| Winery | Celler del Roure |
| Grape | Chardonnay, Macabeo, Pedro Ximenez |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2024 |
| Drinking till | 2028 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Droog, Fris, Fruitig, Wit fruit |
| Drink moments | Borrelen, Met vrienden, Summer party, Terras, Voor alledag |
Professional Reviews
Parker
The white 2023 Cullerot was produced with five local varieties—50% Macabeo, 15% Verdil, 15% Malvasía, 10% Pedro Ximenez and 10% other varieties—from seven growers and a total of 15 hectares. It fermented in stainless steel with indigenous yeasts and matured in 2,600-liter tinaja for six months. It has 12.64% alcohol, a pH of 3.44 and 6.17 grams of acidity. It has a pale yellow color and a Mediterranean profile that is floral and aromatic, with notes of dry hay, fennel and yellow flowers. It has an elegant and balanced palate that is very clean and precise, easy but serious, complex and long beyond its price point. 65,000 bottles produced. There are different lots from a master blend.
Celler del Roure has added five hectares of the local variety Forcallà to their stock of vineyards. They have also started a fourth range of wines, Ferrero i Senís, named after their vineyard manager, Vicente Ferrero, and winemaker Paco Senís. They want to explore the finer and more elegant side of the Mediterranean through the Arcos and Forcallà grapes, two varieties that were almost abandoned because of their pale color, moderate alcohol and late ripening. The first one is La Pebrella, which captures the essence of two special limestone-rich plots fermented with full clusters in their stone lagar and matured in glass demijohns and clay jars.
They have 60 hectares of own vineyards planted in three different estates, averaging 20 years of age, and they rent a further 28 hectares, mostly old, head-pruned vines. They are all certified organic (the wines have been certified since 2016); but they buy some grapes for the white Cullerot, and some are not certified. Production averages 350,000 bottles per year. Even if 2023 was also warm and dry, they got rain in May and June; so, the plants didn't suffer, and the wines have better freshness. The wines are clean and elegant and were mostly aged in their centenary clay tinajas. In general, the wines represent very good value, and their quality goes well beyond what the price points might suggest.
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Wijnhuis
The Spanish winery Celler del Roure is located in the town of Mogente, in the interior of the province of Valencia. There are 4 farmlands on the north side of the Serra Grossa and in the Alforins-Alcusses valley at about 550m height on average. The soil generally consists of clay and lime, is sandy and contains little organic material. The mountain ranges guide the dry continental winds (poniente) in the right direction, while the humid winds mainly come from the sea (levante) with an average pluviometry around 600 liters.
The wines of Celler del Roure are known as the most beautiful wines of the Valencia region. The winery has an impressive own style, among other things by using amphora, makes very elegant wines and works entirely according to organic methods. The winery is also part of several university studies in the field of 'vine water stress', canopy management and vine management systems.
History
Celler del Roure winery was started as a small family business in 1996 with the aim of producing red wines. The winery was founded by Pablo Calatayud who planted the vines together with his father and brother. Initially, 2 wines were produced, the Alcusses and Maduresa. The 1st Alcusses of this winery dates from 2000 and was named after the nearby ancient (4th century BC) Iberian settlement. In order not to forget the beautiful and long cultural history of this terroir, a text in an ancient script was printed on the label, which was found on a lead plate in the settlement.
In 2006, the ambitious Pablo bought an old cave with vineyards to expand the company. He discovered an underground tunnel system with nearly 100 buried amphora jars. The find turned out to be a great discovery because the amphoras were still in good condition despite apparently having been in the ground for over 300 years. Pablo was very interested in the jars and started restoring them. He managed, thanks to an ingenious sealing system, to close the amphora properly. As a result, no oxidation could occur. The unique possibility of using the amphora produces very beautiful and special wines.
Currently, 20 amphorae have been restored and filled with various red and white wines. Tests show that the quality of the wines is becoming more and more beautiful and convincing. The ancient tradition has been restored to this! Because the ancient jugs of clay, unlike, for example, oak barrels, do not give off aromas, the essence and soul of the wine comes into its own even better.
In addition to the Alcusses and Maduresa, the winery now also produces 3 new wines: Gallets setze, Cullerot and Parotet.
Grape varieties
Pablo has now gained a lot of experience with various varieties of worked things out. For example, he has put the Tempranillo with Monastrell because the Tempranillo is not doing well in this region. The winery currently has about 66 hectares of vineyards with young and older vines with the grape varieties Merlot, Monastrell, Cabernet Sauvignon, Tintorera, Petit Verdot, Syrah, Mando and Chardonnay. In addition, for the white wines, grapes are also bought (Malvasia, Macabeu, Pedro Ximenez, Verdil) from old vines.
The Mando grape, one of the varieties that Pablo focuses on most in the red wines, is not very common in the region, has little yield, is very sensitive to wood aging and is also very delicate. The Monastrell is also important in this region and also the Tintorera. The other categories give structure (Cabernet Sauvignon), body (Petit Verdot), round juicy tannins (Merlot) or more character (Syrah) to his wines. Almost all of these latter categories are now older than 15 years.
Harvest & vinification
As befits a good winery, here too the grapes are only harvested manually and carefully checked. Maceration and fermentation takes place in stainless steel vats. Aging method differs per species. For example, the Maduresa gets the malolactic fermentation in oak barrels, where in other varieties it is on stainless steel. Oak barrels of different contents (225, 300 and 500 liters) are used for education, which are renewed every 4 years at the latest. And the amphoras are also increasingly used and tested further. It is now a fact that the Mando grape develops better on the amphora as on the oak barrels. The Cullerot (white wine) has also undergone the major part (60%) of its fermentation on amphora, after which the 5-month upbringing also follows amphora.
Order Celler del Roure wines online at Grand Cru wines
You can of course buy Celler del Roure wines online at Grandcruwijnen.nl, the wine trade with one of the largest wine collections in the Netherlands and Belgium, where you can order both special wines and wines for every budget. Quality products, fast delivery & reliable service that is Grand Crus!
Celler del Roure is without a doubt the pioneer and top winemaker of the Valencia appellation. Previously known mainly for bulk wines, this region has worked its way up to one of Spain's most interesting regions, with the recovery of forgotten grape varieties, such as Mando in red and Verdil in white. But above all, the use of amphorae has been put back on the wine map by him.
They make two lines, namely the classic line on barrique and the new line on amphora
Classical: Les Alcusses & Maduresa
Amphora: Cullerot, Vermell, Parotet
Cullerot means fathead as you can see on the logo. For several years now, Celler del Roure has been studying the recovery of old regional grape varieties. Vinification in amphorae, which were still present on this old estate, is also done as before. Cullerot was first marketed in 2010. Production of 24,000 bottles. 20% of the grapes undergo skin maceration for 12 hours at a low temperature. Cullerot is a blend of 30% Pedro Ximenez, 30% Verdil, 20% Chardonnay, 20% Macabeu. Alcoholic fermentation in clay 'tinajas' or amphorae of 800 to 3000 litres, followed by maturation of 6 months. In the glass, we give the wine some air to release its aromas. Both fruity aromas of the ripe white fruit type are found, but also anise and some floral exotic hints with a discreet Mediterranean signature. The taste starts full, fruity and dry with a broader midriff. Juicy and coherent with limited acidity.
| Type of Wine | White |
|---|---|
| Country | Spain |
| Region | Valencia |
| Winery | Celler del Roure |
| Grape | Chardonnay, Macabeo, Pedro Ximenez |
| Biological certified | No |
| Natural wine | No |
| Vegan | No |
| Vintage | 2023 |
| Drinking as of | 2024 |
| Drinking till | 2028 |
| Alcohol % | 12.5 |
| Alcohol free/low | No |
| Content | 0.75 ltr |
| Oak aging | No |
| Sparkling | No |
| Dessert wine | No |
| Closure | Cork |
| Parker rating | 93 |
| Tasting Profiles | Droog, Fris, Fruitig, Wit fruit |
| Drink moments | Borrelen, Met vrienden, Summer party, Terras, Voor alledag |
Parker
The white 2023 Cullerot was produced with five local varieties—50% Macabeo, 15% Verdil, 15% Malvasía, 10% Pedro Ximenez and 10% other varieties—from seven growers and a total of 15 hectares. It fermented in stainless steel with indigenous yeasts and matured in 2,600-liter tinaja for six months. It has 12.64% alcohol, a pH of 3.44 and 6.17 grams of acidity. It has a pale yellow color and a Mediterranean profile that is floral and aromatic, with notes of dry hay, fennel and yellow flowers. It has an elegant and balanced palate that is very clean and precise, easy but serious, complex and long beyond its price point. 65,000 bottles produced. There are different lots from a master blend.
Celler del Roure has added five hectares of the local variety Forcallà to their stock of vineyards. They have also started a fourth range of wines, Ferrero i Senís, named after their vineyard manager, Vicente Ferrero, and winemaker Paco Senís. They want to explore the finer and more elegant side of the Mediterranean through the Arcos and Forcallà grapes, two varieties that were almost abandoned because of their pale color, moderate alcohol and late ripening. The first one is La Pebrella, which captures the essence of two special limestone-rich plots fermented with full clusters in their stone lagar and matured in glass demijohns and clay jars.
They have 60 hectares of own vineyards planted in three different estates, averaging 20 years of age, and they rent a further 28 hectares, mostly old, head-pruned vines. They are all certified organic (the wines have been certified since 2016); but they buy some grapes for the white Cullerot, and some are not certified. Production averages 350,000 bottles per year. Even if 2023 was also warm and dry, they got rain in May and June; so, the plants didn't suffer, and the wines have better freshness. The wines are clean and elegant and were mostly aged in their centenary clay tinajas. In general, the wines represent very good value, and their quality goes well beyond what the price points might suggest.
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Sed do eiusmod tempor incididunt ut labore et dolore magna aliqua...
Exclusive Content
Sign in to unlock professional wine reviews from world-renowned critics
The Spanish winery Celler del Roure is located in the town of Mogente, in the interior of the province of Valencia. There are 4 farmlands on the north side of the Serra Grossa and in the Alforins-Alcusses valley at about 550m height on average. The soil generally consists of clay and lime, is sandy and contains little organic material. The mountain ranges guide the dry continental winds (poniente) in the right direction, while the humid winds mainly come from the sea (levante) with an average pluviometry around 600 liters.
The wines of Celler del Roure are known as the most beautiful wines of the Valencia region. The winery has an impressive own style, among other things by using amphora, makes very elegant wines and works entirely according to organic methods. The winery is also part of several university studies in the field of 'vine water stress', canopy management and vine management systems.
History
Celler del Roure winery was started as a small family business in 1996 with the aim of producing red wines. The winery was founded by Pablo Calatayud who planted the vines together with his father and brother. Initially, 2 wines were produced, the Alcusses and Maduresa. The 1st Alcusses of this winery dates from 2000 and was named after the nearby ancient (4th century BC) Iberian settlement. In order not to forget the beautiful and long cultural history of this terroir, a text in an ancient script was printed on the label, which was found on a lead plate in the settlement.
In 2006, the ambitious Pablo bought an old cave with vineyards to expand the company. He discovered an underground tunnel system with nearly 100 buried amphora jars. The find turned out to be a great discovery because the amphoras were still in good condition despite apparently having been in the ground for over 300 years. Pablo was very interested in the jars and started restoring them. He managed, thanks to an ingenious sealing system, to close the amphora properly. As a result, no oxidation could occur. The unique possibility of using the amphora produces very beautiful and special wines.
Currently, 20 amphorae have been restored and filled with various red and white wines. Tests show that the quality of the wines is becoming more and more beautiful and convincing. The ancient tradition has been restored to this! Because the ancient jugs of clay, unlike, for example, oak barrels, do not give off aromas, the essence and soul of the wine comes into its own even better.
In addition to the Alcusses and Maduresa, the winery now also produces 3 new wines: Gallets setze, Cullerot and Parotet.
Grape varieties
Pablo has now gained a lot of experience with various varieties of worked things out. For example, he has put the Tempranillo with Monastrell because the Tempranillo is not doing well in this region. The winery currently has about 66 hectares of vineyards with young and older vines with the grape varieties Merlot, Monastrell, Cabernet Sauvignon, Tintorera, Petit Verdot, Syrah, Mando and Chardonnay. In addition, for the white wines, grapes are also bought (Malvasia, Macabeu, Pedro Ximenez, Verdil) from old vines.
The Mando grape, one of the varieties that Pablo focuses on most in the red wines, is not very common in the region, has little yield, is very sensitive to wood aging and is also very delicate. The Monastrell is also important in this region and also the Tintorera. The other categories give structure (Cabernet Sauvignon), body (Petit Verdot), round juicy tannins (Merlot) or more character (Syrah) to his wines. Almost all of these latter categories are now older than 15 years.
Harvest & vinification
As befits a good winery, here too the grapes are only harvested manually and carefully checked. Maceration and fermentation takes place in stainless steel vats. Aging method differs per species. For example, the Maduresa gets the malolactic fermentation in oak barrels, where in other varieties it is on stainless steel. Oak barrels of different contents (225, 300 and 500 liters) are used for education, which are renewed every 4 years at the latest. And the amphoras are also increasingly used and tested further. It is now a fact that the Mando grape develops better on the amphora as on the oak barrels. The Cullerot (white wine) has also undergone the major part (60%) of its fermentation on amphora, after which the 5-month upbringing also follows amphora.
Order Celler del Roure wines online at Grand Cru wines
You can of course buy Celler del Roure wines online at Grandcruwijnen.nl, the wine trade with one of the largest wine collections in the Netherlands and Belgium, where you can order both special wines and wines for every budget. Quality products, fast delivery & reliable service that is Grand Crus!