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". 2013 is the 4th release of Cullerot, focusing more each year on rebirthing the local Verdil. Verdil 30%, PX 30%, Chardonnay 30%, Malvasia, de-stemmed, fermented as separate varieties in inox, then blended and aged 6 months in amphorae. The PX is 70 years old, the Verdil and Malvasia are 30.
This is a wine of entirely Mediterranean affect: delicious, calm, gentle. Herbal tisane and golden paddock floral aromatics over pear and an apricot hint, with the local Arinoso sand soil character coming through clearly on nose and palate. Almost honey-rich, with touches of stone, anise and straw, but not deft, not heavy. The mouth has good volume and ends neatly, edged by spice, fruit skin and a touch of steely mineral. Maturation in clay jars gives an open and mature textural character akin to that engendered by wood ageing, but without any overlay of wood flavour, nor any oxidative loss of natural acid freshness.