Celler del Roure, Cullerot, Valencia, Spain

This wine is in part a tale of the perils of the power of the press. The Calatayud family had been farming and producing wine in Valencia for generations but had a change of direction when demand from the USA led to them making wines which were big, powerful, high in alcohol and lavished with expensive oak maturation. The kind of wines the US press loved at the time.

When Pablo, the current generation, took over he recognised the potential of the indigenous varieties and of fermenting and maturing in tinajas (the traditional clay amphora he was fortunate to still have a cellar full of) to make much more subtle, elegant wines. The kind of wines that they used to make and the wines we love to sell.

Blend of Verdil; a local variety that Pablo almost single handedly saved from extinction. Along with Macabeo, Chardonnay and Pedro Ximenez. Fermented on their skins before fermentation and ageing in tinaja for six months. This'll go great with a creamy chicken linguine, as well as any other creamy white meat dishes. Fresh and juicy, ripe tangerines with biscuity aromas. A smidge of sweet spice from the Pedro Ximenez. 

Producer - Celler Del Roure
Country - Spain
Region - Valencia
Variety / Blend - Verdil 30% , Pedro Ximenez 30%, Others 40%
Wine Style - White Wine
Farming - Organic / Biodynamic
Vegan