‘Cullerot’ is a tadpole in valenciana (the local variant of catalan), and symbolises the Catalayud’s desire to “grow and improve” (from a tadpole to something more) in their quest to “elaborate interesting white in a red wines land”. First released in 2010, it’s a multi-varietal blend of Verdil, Merseguera, Malvasia, Macabeo, PX and Chardonnay. The PX is 70 years old, the Chardonnay 50, the Verdil and Malvasia are 30. Verdil, Macabeo and Chardonnay grow in limestone sand, with Malvasia, PX and Merseguera in clay loam.
The fruit is de-stemmed and fermented as separate varieties in inox, then blended and aged six months in anforas. Maturation in clay gives an open, mature texture, without obvious clay flavour, nor any oxidative loss of natural acid freshness.
Fresh Mediterranean: delicious, calm and gentle. Apple blossom and golden paddock florals, with pear, salty quince and a green herb hint of young fennel. With touches of honey, stone, anise and straw, it’s deft, not heavy. The mouth has good volume and ends neatly, edged by bay bitters and spice, fruit skin and a touch of steely mineral.