Cullerot

The grapes come from elevations of around 600 metres in the Terres dels Alforins, on sandy-clay and clayey soils. After hand harvesting and complete destemming, the wine undergoes around four hours of skin contact. Fermentation begins in stainless steel with natural yeasts and is completed in clay amphorae; the wine then matures for six months in tinajas holding approximately 2.500 to 2.600 litres. It shows green apple and citrus notes, tangerine, fennel and sweet spices, with fresh acidity, medium body and a creamy texture. The 2023 vintage was marked by early harvesting and pronounced drought.