Region: Spain - Valencia
Grapes: Verdil, Pedro Ximénez, Macabeo, Merseguera
Alcohol: 13%
Aged in Amphora, Certified Organic, Natural Yeast Fermentation, 50-70 Year Old Vines, Clay/Loam/Sandy Loam Soils
Notes on the Wine
Aged in Tinijas shows the fresh and complex flavours of this wine. 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 and Macabeo. Finishing with a rich and creamy mouth feel that makes this wine a true show case of its style.
Notes on the Producer
Everything old is new again. If you had visited Celler del Roure ten years ago you would have been treated to a modern, minimalist and spotless cellar with assorted stainless steel tanks and new French oak barrels. After touring the current technology in viniculture you would be taken on a tour of the ancient property including an old olive oil press, various outbuildings and an subterranean cellar dug into the bedrock below the estate. This cellar afforded a glimpse of the winemaking practices from centuries ago. The winding halls of the cellar are lined by dozens of amphorae embedded into the earth with individual stone lids. Many were joined by stone channels carved into the rock, serving as the most rudimentary form of gravity flow. Some amphorae had cracked over the years but a surprising number remained in perfect condition.
Such a complete and well preserved artifact of viniculture would have remained an intellectual curiosity for most people, but Pablo Calatayud saw it as an opportunity to explore how wines were made centuries ago and how the would have tasted. Such an endeavor makes complete sense once you meet Pablo and understand his connection with the history of the region of Valencia around the village of Moixent. As a proponent of the indigenous varieties of the area such as Mando and Verdil how could he not also champion indigenous viniculure? While there are still “modern” wines made at Celler del Roure including 16 Gallets, Les Alcusses and Maduresa were quite taken with the new cuvées aged in amphorae in the ancient cellar: Cullerot, Vermell and Parotet.
