Celler Del Roure Cullerot 2024
Celler Del Roure, Cullerot 2024 Moixent, D.O. Valencia, Spanien
50% Macabeo und Malvasía, Pedro Ximénez, Tortosina, Verdil, Merseguera, Chardonnay und andere Trauben Spontangärung im Stahltank, 6 Monate Reifung in der 2500 l Amphore,
Parker ? Punkte (2023 93 Punkte)
0,75 Liter
12% Alc. Enthhält Sulfite
Das sagt Dieter Braatz im "Feinschmecker" Magazin 11/25:
Nährwertangaben:
https://id.aecocescanqr.es/de/01/08437009194034
Trauben, Säureregulatoren (Weinsäure) und Konservierungsmittel ( Kaliummetabisulfit (Sulfite) )
| 100 ml | |
|---|---|
|
Energie kJ
|
293 kJ |
|
Energie kcal
|
70 kcal |
|
Fett
|
<0.5 g |
|
davon: gesättigte Fettsäuren
|
<0.1 g |
|
Kohlenhydrate
|
0.69 g |
|
davon: Zucker
|
0.06 g |
|
Eiweiß
|
<0.5 g |
|
Salz
|
<0.01 g |
|
Cantidad neta
|
750 Milliliter
|
|---|---|
|
Signo de estimación (e)
|
Nein
|
Ctra. De les Alcusses, KM 11,1 - 46640 Moixent (Valencia)
"The white 2023 Cullerot was produced with five local varieties—50% Macabeo, 15% Verdil, 15% Malvasía, 10% Pedro Ximenez and 10% other varieties—from seven growers and a total of 15 hectares. It fermented in stainless steel with indigenous yeasts and matured in 2,600-liter tinaja for six months. It has 12.64% alcohol, a pH of 3.44 and 6.17 grams of acidity. It has a pale yellow color and a Mediterranean profile that is floral and aromatic, with notes of dry hay, fennel and yellow flowers. It has an elegant and balanced palate that is very clean and precise, easy but serious, complex and long beyond its price point. 65,000 bottles produced. There are different lots from a master blend."
– Luis Gutiérrez für Robert Parker's Wine Advocate
