Winery Celler del RoureCullerot
White wine
This wine is a blend of 5 varietals which are the Chardonnay, the Macabeo, the Malvasia, the Pedro Ximenez and the Merseguera.
In the mouth this white wine is a with a nice freshness.
This wine generally goes well with pork, vegetarian or poultry.
Taste structure of the Cullerot from the Winery Celler del Roure
Light | Bold | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Cullerot of Winery Celler del Roure in the region of Valence is a with a nice freshness.
Wine flavors and olphactive analysis
On the nose the Cullerot of Winery Celler del Roure in the region of Valence often reveals types of flavors of pineapple, cream or grapefruit and sometimes also flavors of oaky, tropical or citrus.
Food and wine pairings with Cullerot
Pairings that work perfectly with Cullerot
Original food and wine pairings with Cullerot
The Cullerot of Winery Celler del Roure matches generally quite well with dishes such as recipes .
Details and technical informations about Winery Celler del Roure's Cullerot.
Discover the grape variety: Chardonnay
Whites with many faces: mineral and taut at Chablis (lemon, green apple, flint), opulent and buttery at Meursault and Puligny-Montrachet (hazelnut, brioche, yellow fruits), tense and chalky in Champagne (Blanc de Blancs). Also vinified sparkling and widely exported (Sonoma, Margaret River, Casablanca). A Burgundian variety, a cross of Pinot Noir × Gouais Blanc, half-sibling of Aligoté.
Last vintages of this wine
The best vintages of Cullerot from Winery Celler del Roure are 2023, 2021, 2018, 2010 and 2024.
Informations about the Winery Celler del Roure
The Winery Celler del Roure is one of of the world's greatest estates. It offers 13 wines for sale in the of Valence to come and discover on site or to buy online.
The wine region of Valence
Sunny Mediterranean Levant, sun-drenched accessible wines. Monastrell (Mourvèdre) star red in Alicante: fleshy and deep with black fruits, garrigue, leather and spice, firm tannins. Round, fruity Bobal from Utiel-Requena, supple Garnacha, juicy Tempranillo. Fresh whites: light Merseguera, aromatic Moscatel (fresh grape, flowers).
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
