Celler del Roure is a family-run winery that was created in 1996. All their vineyards are cultivated organically, moving towards biodynamic, with certification since the 2016 harvest.
Since 2009, the current owner of Celler del Roure, Pablo Calatayud, an agronomist training engineer, has focused on recovering varieties native to the area, such as mandó or arco, and return to the old vinifications in clay jars (tinajas) that were so commonly used in the Mediterranean area. His goal is to complement their line of wines, where we can find the widely known Maduresa and Les Alcusses.
Safrà is a wine made with Mandó, Garnatxa tintorera and Monastrell, from vineyards located at 550 metres of altitude on loamy-sandy soils.
The grapes are manually harvested and ferment at low tempertaures with native yeasts using 30% whole bunches. The fermentation takes place in clay jars (tinajas) and here, the wine ages for 6 months.
The finished wine is fluid, with texture more akin to a white wine. Very alive, with fresh and bright fruit aromas and a pleasant balsamic sensation on the moreish finish. This is the sort of wine Spain should be famous for.
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