"The white 2024 Cullerot had a little less Macabeo than the 2023 and is 40% Macabeo, 20% Verdil, 20% Malvasía, 10% Pedro Ximenez and 10% other varieties, from the same vineyards as last year. It fermented in stainless steel with indigenous yeasts and matured in 2,600-liter tinaja for six months, except for a small percentage of the wine that matured in barrel and glass demijohn, as they are doing trials to produce a new white. It's not very noticeable, but it adds a little complexity, and the wine has grown. It has lower alcohol, 11.97%, a pH of 3.2 and 6.1 grams of acidity, reflecting contained ripeness and very good freshness. It is a little balsamic and has notes of dry flowers and herbs, lots of white flowers and hints of jasmine and citrus, and it has a strong imprint from the limestone soils. " 93+pts Luis Gutiérrez The Wine Advocate.
One of my favourites a delicious wine grown at altitude in the Valencia DO.
Ripe tangerines from the Verdil, sweet spice from the PX, balanced with fresh and mouth-watering citrus, melon and a touch of biscuit from Macabeo. Finishing with a full and gently creamy mouthfeel that makes this wine a true show case of its style. The new 2023 may be the best I have tried having the perfect balance of fruit and acidity, fresh and moreish. Very versatile food wine, nothing is shouting in this wine, it has controlled intensity. Biodynamic, vegan and could be called 'natural'...
