Maduresa

A red wine from Valencia (Spain) is a blend of Cabernet Sauvignon, Syrah, Garnacha, and Petit Verdot that was aged for twelve months in new and used French oak barrels. The nose is powerful with delightful aromas of blueberries, violets, cocoa, and nuances of Mediterranean herbs, lavender, light spices, and a touch of minerality. A pleasant entry on the palate: with good volume and a long finish that expresses notes of flowers, red berries, and balsam. Maderusa from Celler del Roure pairs very well with small game, grilled meat, white meat, vegetables, stews, and roasts. Available for deliveries within Metro Manila.

Grape Variety / Blend: syrah, cab. sauvignon, garnacha, petit verdot
Winery / Estate: Celler del Roure

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A red wine from Valencia (Spain) that has a powerful nose with aromas of ripe red fruits, light toasted notes and a touch of minerals. A pleasant entry on the palate: good volume and lively. Pair with small game, grilled meat, white meat, vegetables, stews and roasts.

  • Product-Type
  • Type
  • Price Point
  • Style
  • Vintage
  • Blend/Grape Variety
  • Volume
  • Alcohol
  • Country
  • Region
  • Estate
  • Appellation
  • Fermentation
  • Wine-Making Process
  • FOOD PAIRING: RED MEATS
  • FOOD PAIRING: POULTRY / PORK / VEAL

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Product-Type: Wine
Type: red
Price Point: 2,001 and above
Style: Rich & Bold
Vintage: 2016
Blend/Grape Variety: cab. sauvignon garnacha petit verdot syrah
Volume: 750 ml
Alcohol: 14.50%
Country: Spain
Region: Valencia
Estate: Celler del Roure
Appellation: DOP Valencia
Fermentation: Natural
Wine-Making Process: Organic
FOOD PAIRING: RED MEATS: Grilled
FOOD PAIRING: POULTRY / PORK / VEAL: Grilled

Winery

Valencia, Spain: Celler del Roure

Celler del Roure have become the pioneer of quality wine in Valencia. Owner Pablo Calatayud is committed to nurturing and championing the indigenous varieties of the region, most notably the Mando and Verdil grapes, both of which have been on the edge of extinction.

Pablo has realised that these indigenous grapes are worth saving and, treated properly, can create wines of wonderful quality, freshness and concentration. Paying meticulous care in the vineyard and winery reduces the need for sulphur additions meaning his wines are verging on "natural".

Whilst in the cellar he makes use of Spanish amphorae called tinajas to ferment some of his wines to preserve their characteristic freshness and elegance creating pure and delicious wines with distinct flavours.