2025 Celler del Roure Vermell

Valencia received DO status in 1957.Valencia wine region The wine region consists of 4 sub-zones: Valentino (between 175 and 550 m height), west of the city of Valencia, Moscatel (at 100 m height), also west of the city of Valencia, Alto Turia (between 700 and 1100 m altitude) northwest of Valentino and Clariano (at 350 m altitude) in the south of the province of Valencia. If you are looking for Valencia wine, you will find a wide range of wines from Valencia at Grand Cru wines.

Wine cultivation has been practiced in Valencia since the Greek and later Roman rule. Even during the Moorish (Arab) rule, wine production continued, after the reconquest of the Moors by the Christians for the first time started classifying wines, partly in the service of taxation. During the Phyloxera (grape louse) plague in France, viticulture in Valencia experienced an enormous increase and wine exports rose to great heights. Unfortunately, this area was also affected by the Phylloxera some time later, and a backlash followed in which tens of thousands of hectares were cleared of vineyards to make way for orange and almond trees. Valencia's viticulture is today mainly deeper inland.

In the lower areas there is a fluvial underground (river deposits). In the higher areas, the subsoil consists of limestone, while the transition areas often have a sandy bottom. The soil has good drainage properties.

The vineyards in the coastal areas have a Mediterranean climate, while the wine regions in the interior of Valencia are characterized by a continental climate. Drought is often a problem, which is why many vineyards are irrigated today.
Most vineyards are 30 km inland. The temperature can rise to 35ºC in the summer and drop to -5ºC in the winter, but it is striking that in Valencia it can sometimes freeze even during the summer nights. A temperature fluctuation of 30ºC in 24 hours is not uncommon and may explain the rapid maturation of Valencian red wines. Some of the higher elevations have been labeled as arid or semi-arid, and the roots of some older vines go up to 17 meters deep in search of water.
On average, 450 mm of rain falls annually.

The red wines are made in a semi-traditional way, without temperature control during fermentation, in concrete or stainless steel vats, with full malolactic fermentation. White and rosado wines are now always prepared in stainless steel, with temperature control and without lactic fermentation to maintain the acid balance. Valencia's muscatel is actually a 'mistela' added to unfermented grape juice, but the Valencianos will quickly tell you that the word 'mistela' has fallen into disuse and has been replaced by 'vino de licor'. the old jug-in-the-sand method and are only of local interest.
The light wines of Valencia deserve special attention because of the thorough preparation, both in the bodega and in the laboratory. most large bodegas have heat exchangers, cold stores and filters with millipores that allow only components smaller than 46 microns to pass through, yet retain all the primary flavors and fruits in the wine. In the laboratory, the wines undergo all possible analyzes, from gas chromatography to microbiological analysis, and samples of each bottling are kept for two years to provide a reference for the future development of the wine. If one wine region in Spain can be said to control everything from start to finish, it is probably Valencia.

Valencia is mainly the country of the Paella (often wrongly considered abroad as Spain's national dish) and has extensive rice fields. Rice is even an export product. The Paella comes in many variations: as a basis, fish or mariscos can be used, but lamb, beef, chicken, rabbit, pig or a combination of these ingredients are also very popular. However, the specialty par excellence is 'Arroz Abanda', rice cooked in the broth of the ingredients, and served without these ingredients.

Of course this is also a fishing area. On the beaches there are long rows of small restaurants that you enter through the kitchen. You can eat calamari, pulpo and all possible mariscos, all with a sea view. If you prefer white fish, you can also eat salt-baked dorada (gilthead bream), linguado (sole) or lubina (sea bass) served fully skinned, boned and oil-free, or order rodaballo (turbot) with fried onion and potatoes.

For the meat lovers, there is an abundance of cordero (lamb) and ternera (beef). For dessert, turrón is often eaten, this is hard or soft nougat from Alicante (a remnant of the Moorish time) in which honey or pineapple pieces are incorporated. Often people drink a muscatel liqueur wine.

The regional cheeses range from strong and hard to soft and subtle: in Castellón they make Tronchón, which is also made across the border in Teruel (Aragón), and the soft Cassoleta is made in Castellón and the province of Valencia. Servilleta is a creamy cheese from Alicante and Valencia. All these cheeses are made from goat and sheep's milk. Two more soft cheeses are produced in Alicante, La Nucia (goat's and sheep's milk) and Alicante (goat's cheese). You can of course taste these cheeses in one of the many tapa bars that Valencia is known for.

One of DO Valencia's flagship wineries is without a doubt Dominio de La Vega. In addition to great cavas, the Red Bobal wines and the white wines with a proper percentage of Sauvignon Blanc and Viura are highly recommended. This is not only our opinion but also the opinion of the international wine press such as Decanter, Penin and Parker who have been giving the wines very high ratings for years.

Valencia received DO status in 1957.Valencia wine region The wine region consists of 4 sub-zones: Valentino (between 175 and 550 m height), west of the city of Valencia, Moscatel (at 100 m height), also west of the city of Valencia, Alto Turia (between 700 and 1100 m altitude) northwest of Valentino and Clariano (at 350 m altitude) in the south of the province of Valencia. If you are looking for Valencia wine, you will find a wide range of wines from Valencia at Grand Cru wines.

Wine cultivation has been practiced in Valencia since the Greek and later Roman rule. Even during the Moorish (Arab) rule, wine production continued, after the reconquest of the Moors by the Christians for the first time started classifying wines, partly in the service of taxation. During the Phyloxera (grape louse) plague in France, viticulture in Valencia experienced an enormous increase and wine exports rose to great heights. Unfortunately, this area was also affected by the Phylloxera some time later, and a backlash followed in which tens of thousands of hectares were cleared of vineyards to make way for orange and almond trees. Valencia's viticulture is today mainly deeper inland.

In the lower areas there is a fluvial underground (river deposits). In the higher areas, the subsoil consists of limestone, while the transition areas often have a sandy bottom. The soil has good drainage properties.

The vineyards in the coastal areas have a Mediterranean climate, while the wine regions in the interior of Valencia are characterized by a continental climate. Drought is often a problem, which is why many vineyards are irrigated today.
Most vineyards are 30 km inland. The temperature can rise to 35ºC in the summer and drop to -5ºC in the winter, but it is striking that in Valencia it can sometimes freeze even during the summer nights. A temperature fluctuation of 30ºC in 24 hours is not uncommon and may explain the rapid maturation of Valencian red wines. Some of the higher elevations have been labeled as arid or semi-arid, and the roots of some older vines go up to 17 meters deep in search of water.
On average, 450 mm of rain falls annually.

The red wines are made in a semi-traditional way, without temperature control during fermentation, in concrete or stainless steel vats, with full malolactic fermentation. White and rosado wines are now always prepared in stainless steel, with temperature control and without lactic fermentation to maintain the acid balance. Valencia's muscatel is actually a 'mistela' added to unfermented grape juice, but the Valencianos will quickly tell you that the word 'mistela' has fallen into disuse and has been replaced by 'vino de licor'. the old jug-in-the-sand method and are only of local interest.
The light wines of Valencia deserve special attention because of the thorough preparation, both in the bodega and in the laboratory. most large bodegas have heat exchangers, cold stores and filters with millipores that allow only components smaller than 46 microns to pass through, yet retain all the primary flavors and fruits in the wine. In the laboratory, the wines undergo all possible analyzes, from gas chromatography to microbiological analysis, and samples of each bottling are kept for two years to provide a reference for the future development of the wine. If one wine region in Spain can be said to control everything from start to finish, it is probably Valencia.

Valencia is mainly the country of the Paella (often wrongly considered abroad as Spain's national dish) and has extensive rice fields. Rice is even an export product. The Paella comes in many variations: as a basis, fish or mariscos can be used, but lamb, beef, chicken, rabbit, pig or a combination of these ingredients are also very popular. However, the specialty par excellence is 'Arroz Abanda', rice cooked in the broth of the ingredients, and served without these ingredients.

Of course this is also a fishing area. On the beaches there are long rows of small restaurants that you enter through the kitchen. You can eat calamari, pulpo and all possible mariscos, all with a sea view. If you prefer white fish, you can also eat salt-baked dorada (gilthead bream), linguado (sole) or lubina (sea bass) served fully skinned, boned and oil-free, or order rodaballo (turbot) with fried onion and potatoes.

For the meat lovers, there is an abundance of cordero (lamb) and ternera (beef). For dessert, turrón is often eaten, this is hard or soft nougat from Alicante (a remnant of the Moorish time) in which honey or pineapple pieces are incorporated. Often people drink a muscatel liqueur wine.

The regional cheeses range from strong and hard to soft and subtle: in Castellón they make Tronchón, which is also made across the border in Teruel (Aragón), and the soft Cassoleta is made in Castellón and the province of Valencia. Servilleta is a creamy cheese from Alicante and Valencia. All these cheeses are made from goat and sheep's milk. Two more soft cheeses are produced in Alicante, La Nucia (goat's and sheep's milk) and Alicante (goat's cheese). You can of course taste these cheeses in one of the many tapa bars that Valencia is known for.

One of DO Valencia's flagship wineries is without a doubt Dominio de La Vega. In addition to great cavas, the Red Bobal wines and the white wines with a proper percentage of Sauvignon Blanc and Viura are highly recommended. This is not only our opinion but also the opinion of the international wine press such as Decanter, Penin and Parker who have been giving the wines very high ratings for years.

The Monastrell grape is a strong variety with a thick skin and also known as Mourvèdre. The Monastrell grape is called Mourvèdre in France and, in addition to the powerful wines of Bandol, it is also used there to give the best Châteauneuf-du-Papes more complexity and that soft-fleshed structure to bite into. The grape needs heat and humidity and is only convincing with an alcohol content of at least 12%. Young wine has a modest aroma, but the wine can acquire a so-called "admiring complexity" as it matures.

What does wine from the Monastrell grape taste like?

Monastrell grapes produce intensely fruity, fleshy, earthy, high-alcohol, balanced wines with aromas of blackcurrants, blackberries, leather and spices. The wines also have beautiful, full-bodied tannins. These wines are an excellent combination with meat and game