Celler del Roure

The owner's family has long believed in the potential of the indigenous Mandó grape. From a vineyard planted at an altitude of 550m, this is a wonderfully fruity offering, somewhat in the Beaujolais style with more body and texture than most Beaujolais have. Celler del Roure's amphorae wines are made from blends of indigenous varieties, many of which are unknown outside of... Read more

The owner's family has long believed in the potential of the indigenous Mandó grape. From a vineyard planted at an altitude of 550m, this is a wonderfully fruity offering, somewhat in the Beaujolais style with more body and texture than most Beaujolais have. Celler del Roure's amphorae wines are made from blends of indigenous varieties, many of which are unknown outside of Valencia. For Vermell, it's Monastrell , Garnacha Tintorera and Mandó. Safra leaves out the Monastrell for Mandó with a touch of Garnacha Tintorera, while Parotet is made from Mandó and Monastrell. The vineyards of Pablo are cultivated manually and organically, and the harvests are by hand in small crates. The age of the vines varies. from 15 to 70 years old, and the soils are various clays - ranging from fine alluvial, loamy soils to more rocky limestone soils. Increasingly, he increasingly uses whole bunches in fermentation, finding the finished wines more refined and tasty - elements that are emphasized by ageing in amphorae.