Celler del Roure

Celler del Roure is a Valencia-based producer founded by Pablo Calatayud in 2000, dedicated to reviving forgotten Spanish varieties and proving that modern winemaking thrives through traditional methods. Part of Spain's new generation of growers—alongside names like Telmo Rodríguez and Pepe Raventós—Pablo saw a gap that mattered: Valencia had culinary prestige but no Valencian wine on restaurant lists. His answer was to champion local varieties like Mandó, Arcos and Verdil, wines that reflect the region's identity rather than copy established styles elsewhere.

About Celler del Roure

Pablo's story began in 2000 with a few tanks and barrels in his father's furniture workshop. He became obsessed with Mandó, trading kilos of other fruit just to secure the finest parcels. By 2006, he bought an estate in Moixent, 70 miles southwest of Valencia, tucked behind the Serra Grossa at 600 metres elevation. The property dates to the seventeenth century and came complete with an original cellar: this working installation featured clay amphorae (tinajas) alongside traditional stone lagars. That discovery shaped everything that followed. Today, Pablo works 65 hectares of certified organic vineyards, where cooling easterly winds and altitude moderate the warm Mediterranean climate, delivering grapes with genuine freshness.

Winemaking here is minimal intervention by design. Native yeasts ferment the fruit, and ageing happens in those traditional amphorae—clay vessels that allow micro-oxidation and impart subtle character. Talented winemaker Paco Senis, who also runs a wine bar and restaurant in Valencia, oversees production. This blend of old winemaking vessels with organic viticulture and indigenous varieties represents Pablo's core philosophy: that modernity and tradition are not opposites, but partners.

The wines reflect this conviction. Cullerot—a white blend of Macabeo, Verdil, Malvasia and Pedro Ximénez—ferments in stainless steel then ages six months in amphorae, delivering balance and texture. Les Prunes rosé, 100% Mandó, ferments spontaneously and completes its maturation in amphorae over six months, capturing the freshness and fruit character these old methods protect.

Celler del Roure Wines in Our Collection

The red wines here show why critics pay attention. Parotet, a red blend from Valencia, earned 95 points from Wine Advocate, 93 from Guía Peñín, and 92 from Jancis Robinson—consistent recognition across serious palates. Vermell, also a red blend, scores 91 from Jancis Robinson and sits in the rich, intense category. Safrà, the 2024 vintage, offers another red blend option at 89 points. If you want white, Cullerot at 91 points delivers that tropical, balanced profile, while Les Prunes rosé—also 91 points—provides a rich, fruity alternative. Each wine reflects the estate's organic farming and amphorae ageing, meaning you're tasting flavour shaped by method, not accident.

Food Pairing

Parotet and Vermell work with roasted game, charred vegetables, and meat cooked over wood or high heat—the wines have enough structure to match intensity. Cullerot suits Valencian seafood dishes, paella with shellfish, or white fish with herbs. Les Prunes, with its rich fruitiness, pairs with cured meats, mild cheese, or rosé-friendly dishes like spring vegetables and grilled chicken. These wines are built for food, not sideline drinking.

What makes Celler del Roure different from other Spanish wine producers?

Pablo Calatayud champions forgotten Valencian varieties (Mandó, Arcos, Verdil) using traditional methods: organic farming, native yeasts, and clay amphorae ageing. He's part of a new generation transforming Spain's wine scene through indigenous varieties and minimal intervention winemaking.

Are Celler del Roure wines organic?

Yes. The 65-hectare estate in Moixent is certified organic. Elevation at 600 metres and cooling easterly winds help achieve freshness naturally, supporting low-intervention winemaking with native yeasts and amphorae.

What critic scores do these wines achieve?

Parotet earned 95 points (Wine Advocate), 93 (Guía Peñín), 92 (Jancis Robinson). Vermell scored 91 from Jancis Robinson. Cullerot and Les Prunes both achieved 91 points. Consistent recognition across major critics.

Who makes Celler del Roure wines?

Pablo Calatayud founded Celler del Roure in Valencia, Spain in 2000. Winemaker Paco Senis oversees production at the 65-hectare organic estate in Moixent, 70km southwest of Valencia.

What style of wine does Celler del Roure make?

Celler del Roure specialises in Spanish native varieties—Mandó, Verdil, Macabeo—using organic farming and traditional clay amphorae ageing. Wines range from rich, intense reds to balanced whites and fruity rosés. Parotet scores 93.

How much does Celler del Roure wine cost?

Celler del Roure wines range between £15 and £25.65. Entry-level bottles start at £15; premium releases like Parotet sit at £25.65.