Cellar del Roure Safra
Celler del Roure have become the pioneer of quality wine in Valencia.
Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction.
Safrà is another wine in the project based on the traditions of the Alforins area. Produced mainly from the native grape of Mandó with grapes like Garnacha Tintorera or Arcos making up the rest of the blend. Unlike the other reds matured in earthen jars, the Mandó was harvested before it is fully mature and vinified in the old part of the winery in inox containers using indenous yeasts, with a third of the grapes being whole bunches. After fermentation, the wine rests for six months in the earthenware jars from the old Bodega Fonda.
Producer Profile
Tucked behind the Serra Grossa, at the top of the Alrorins-Alcusses valley, is the rural idyl of Celler del Roure, an estate developed by Pablo Calatuyud and his father to shine a light on a more ancient and authentic style of Valencian wine and away from the bulk production the area was becoming more recognized for. His intention to rehabilitate long-forgotten grapes such as Mando, Arcos and Verdil was solidified with the discovery of a 500-year-old cellar on the mountainside property, with subterranean clay amphoras ‘tinajas’ in near perfect condition.
Cellar del Roure Safra
Celler del Roure have become the pioneer of quality wine in Valencia.
Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction.
Safrà is another wine in the project based on the traditions of the Alforins area. Produced mainly from the native grape of Mandó with grapes like Garnacha Tintorera or Arcos making up the rest of the blend. Unlike the other reds matured in earthen jars, the Mandó was harvested before it is fully mature and vinified in the old part of the winery in inox containers using indenous yeasts, with a third of the grapes being whole bunches. After fermentation, the wine rests for six months in the earthenware jars from the old Bodega Fonda.
Producer Profile
Tucked behind the Serra Grossa, at the top of the Alrorins-Alcusses valley, is the rural idyl of Celler del Roure, an estate developed by Pablo Calatuyud and his father to shine a light on a more ancient and authentic style of Valencian wine and away from the bulk production the area was becoming more recognized for. His intention to rehabilitate long-forgotten grapes such as Mando, Arcos and Verdil was solidified with the discovery of a 500-year-old cellar on the mountainside property, with subterranean clay amphoras ‘tinajas’ in near perfect condition.
Cellar del Roure Safra
Celler del Roure have become the pioneer of quality wine in Valencia.
Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction.
Safrà is another wine in the project based on the traditions of the Alforins area. Produced mainly from the native grape of Mandó with grapes like Garnacha Tintorera or Arcos making up the rest of the blend. Unlike the other reds matured in earthen jars, the Mandó was harvested before it is fully mature and vinified in the old part of the winery in inox containers using indenous yeasts, with a third of the grapes being whole bunches. After fermentation, the wine rests for six months in the earthenware jars from the old Bodega Fonda.
Producer Profile
Tucked behind the Serra Grossa, at the top of the Alrorins-Alcusses valley, is the rural idyl of Celler del Roure, an estate developed by Pablo Calatuyud and his father to shine a light on a more ancient and authentic style of Valencian wine and away from the bulk production the area was becoming more recognized for. His intention to rehabilitate long-forgotten grapes such as Mando, Arcos and Verdil was solidified with the discovery of a 500-year-old cellar on the mountainside property, with subterranean clay amphoras ‘tinajas’ in near perfect condition.
