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.
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.
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.
