2020 Celler del Roure Cullerot Verdil-Merseguera-PX
Valencia, Spain
A textural, and fresh blend of native Valencian varietals, aged in ancient amphorae.
$31.00
About This Wine
Amphora ageing is the key component that allows this wine to showcase its fresh and complex flavours.
So delicious, calm, and gentle, with herbal and floral aromatics over softly sweet fruit, almost, but not quite, honey rich. It’s not heavy at all, yet you can feel and taste the deft textural touch. Each varietal in this blend imparts a unique flavour component.
Ripe tangerines from the Verdil, sweet spice from the PX, balanced with fresh and mouth-watering citrus, melon and a touch of biscuit from the Chardonnay. The amphora seamlessly blends it all together, with a rich and creamy mouth feel. The refreshment & interest factors are through the roof here. Drink now, and drink with gusto.
About Cellar del Roure
Celler del Roure is a return-to-basics operation out of DO Valencia.
Pablo Calatayud and his father Paco kick-started this venture in 1996, by taking a long-abandoned 300-year-old subterranean cellar equipped with 97 buried amphorae ranging from 600-2800 litres, and bringing them back to life.
They have slowly excavated these centuries old terracotta vats and now use them as ageing vessels, allowing the wines to build texture without the use of oak. The rest of the operation abides by the traditional winemaking techniques of the region which stretch back over 2500 years.
Truly a return to history. Until recently, local grapes were all-but abandoned: Verdil blanco and Mandó Tinto, thought extinct, Merseguera and Arcos held in little esteem. Fast-forward to now, and their most noteworthy wines are based on these local varietals.
Cellar del Roure, Valencia, Spain
From The Importer
A multi-varietal blend of Verdil, Merseguera, Malvasia, Macabeo, PX and Chardonnay. The PX is 70 years old, the Chardonnay 50, the Verdil and Malvasia are 30. Verdil, Macabeo and Chardonnay grow in limestone sand, with Malvasia, PX and Merseguera in clay loam.
The fruit is de-stemmed and fermented as separate varieties in inox, then blended and aged six months in anforas. Maturation in clay gives an open, mature texture, without obvious clay flavour, nor any oxidative loss of natural acid freshness.
Blend : Verdil, Merseguera, Malvasia, Pacabeo, Pedro Ximenez, Chardonnay
ABV : 13%
Closure : Cork
Drink Until : 2025
Bottle Size : 750ml
Valencia, Spain
- RZRoman Z.Verified BuyerRated 5 stars8 months agoBrilliant wine
Delicious, good for all occasions
- WSWilliam S.Verified BuyerRated 5 stars1 year agobeauty in balance
zingy fruits, delicious mouthfeel, poised and lingering.
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