Cullerot, which means tadpole, is the white that is made in the old cellar utilizing heirloom and indigenous varieties including Macabeo, Malvasía, Pedro Ximénez, Verdil, and others. The goal is to base the wine on Mediterranean varieties best suited to the region – varieties that fully ripen with more modest alcohol levels. The wine finishes its fermentation in amphorae similar to how wine was made in the Mediterranean region in the past.
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