Celler del Roure "Cullerot" Blanco
Staff Pick

Celler del Roure "Cullerot" Blanco - 2021

Item # 35297 750mL

Cullerot, which means tadpole, is the white that Pablo Callatayud makes in the old cellar utilizing heirloom and indigenous varieties including Macabeo, Pedro Ximénez, Malvasía & Verdil. Vines were planted in clay and loam-based soils at 600m. The grapes, some 70 years old, are left whole cluster and pressed. Natural yeast fermentation begins in tank and later juice is transferred to amphora to finish fermentation.

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$263.52 $237.17/ Case of 12
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Production Methods



Practicing Organic

Wine made from grapes grown without synthetic pesticides, fertilizers and herbicides in the vineyard.

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Staff Pick Notes

Pablo Calatayud has been making wine only since 1995, but his inspiration and methods are centuries old. When he founded his winery near Valencia he discovered a cellar full of 17th century clay amphorae and decided to resurrect this ancient practice of aging. Calatayud's other passion is to use local, native grape varieties as much as possible. For his "Cullerot" (which means tadpole) he blends 30% Verdil, 30% Pedro Ximenez, 30% Chardonnay and 10% Macabeo from vines that range in age from 10 to 70 years old. He presses whole clusters, uses natural yeast, and then ages them in amphorae for 6 months. The wine is a study in contrasts. It's full of rich satiny fruit (ripe round pears and clementines) yet has a cool steely edge. He may use ancient methods but the wine feels so fresh and new.




Central to the Spanish winemaking philosophy is the belief that wine should be released only when it is ready to be consumed, and not a moment before. Spanish wine law focuses squarely on this issue: the terms Crianza, Reserva and Gran Reserva are highly regulated indicators of the amount of time a wine has aged prior to its release. In Rioja, Navarra, and the Ribera del Duero (which have the most stringent requirements) red Crianzas must be aged a minimum of two years; Reservas, at least three...

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Pedro Ximenez

Also known as PX (thankfully to those of us who have a dislike of words that begin with x’s), this dessert-style fortified wine is made entirely from the highly-sugared Pedro Ximénez grapes. Many of the best examples come from the region of Montilla, and are thus not technically classified as Sherries. PX’s are intensely, almost syrupy sweet, and are ideal drizzled over vanilla ice cream (or over your waffles, if you like to drink in the mornings). If you’ve got a serious sweet tooth, PX is for...

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White tequila, an official type (tipo) for tequila bottled fresh from the still, or allowed to rest in stainless steel tanks for up to sixty days before bottling. It is never aged in wooden barrels. Also known as plata, plato, and silver tequila. Usually the most robust, strong-flavoured of the tequila types.   

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