A Tadpole With Plenty of Character

Tastes Like: Green Apple. Tangerine. Lemon Zest. White Flowers. Sweet Spice. Fresh Herbs. Salty Minerality.

This is a Spanish white with a few more tricks up its sleeve. Fresh, aromatic and beautifully textured, Cullerot brings together local grape varieties you might not have heard of, but will probably want to get to know. A little different, seriously drinkable, and all the more interesting for it.

Made by Pablo Calatayud at Celler del Roure in Valencia, Cullerot is part of the estate’s mission to champion local grapes and traditional winemaking. The 2024 blend brings together Macabeo, Verdil, Malvasía and Pedro Ximénez, alongside other local varieties. The grapes come from vineyards sitting around 550–700 metres above sea level, where clay and sandy-loam soils help shape the wine’s character.

The grapes are hand-picked and destemmed before a short period of maceration. Fermentation begins in stainless steel before finishing in traditional clay amphorae, where the wine spends a further six months developing texture and complexity. No heavy oak, no unnecessary bells and whistles — just fresh fruit, aromatic lift and a lovely savoury edge.

In the glass, expect green apple and bright citrus, with tangerine from the Verdil, a little sweet spice from the Pedro Ximénez and delicate floral notes running through the palate. Fresh and lively, but with a rounded, textured feel that makes it more than just another crisp white.

Get it alongside grilled fish, seafood, roast chicken, tapas or a plate of Manchego.

2024 - 12% - 75cl

Organic - Vegan