‘Cullerot’
Regular price
$33
Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways.
Weekday Bangers
Tuesday-friendly with incredible value under $35.
Crispy & Mineral
Zesty, high-acid whites to refresh.
‘Cullerot’
Regular price
$33
- Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways. - Weekday Bangers
Tuesday-friendly with incredible value under $35. - Crispy & Mineral
Zesty, high-acid whites to refresh.
crispy, creamy, crushable
Pedro Ximenez, Verdil, Chardonnay & friends, Valencia, Spain
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting t. . .
Read More
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting t. . .
Read More
Pedro Ximenez, Verdil, Chardonnay & friends, Valencia, Spain
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting to be used. Pedro Ximenez (a grape typically made into a dark, sweet sherry) and other regional grapes are raised in amphora for six months, resulting in a wine with a chewy, honeyed texture, refreshing salinity and a savoury, herbaceous tint. Chinese pear skin, sage stem, clementine oil & star anise with a crispy-creamy finish. Pair with fancy tinned fishes, salt and vinegar chips & fresh sourdough with an overindulgent swath of salty butter.
Read Less
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting to be used. Pedro Ximenez (a grape typically made into a dark, sweet sherry) and other regional grapes are raised in amphora for six months, resulting in a wine with a chewy, honeyed texture, refreshing salinity and a savoury, herbaceous tint. Chinese pear skin, sage stem, clementine oil & star anise with a crispy-creamy finish. Pair with fancy tinned fishes, salt and vinegar chips & fresh sourdough with an overindulgent swath of salty butter.
Read Less
Pedro Ximenez, Verdil, Chardonnay & friends, Valencia, Spain
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean pa. . .
Read More
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean pa. . .
Read More
Pedro Ximenez, Verdil, Chardonnay & friends, Valencia, Spain
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting to be used. Pedro Ximenez (a grape typically made into a dark, sweet sherry) and other regional grapes are raised in amphora for six months, resulting in a wine with a chewy, honeyed texture, refreshing salinity and a savoury, herbaceous tint. Chinese pear skin, sage stem, clementine oil & star anise with a crispy-creamy finish. Pair with fancy tinned fishes, salt and vinegar chips & fresh sourdough with an overindulgent swath of salty butter.
Read Less
It’s no secret that we’re obsessed with dry table wines made out of sherry grapes, always savoury and complex in a crisp and clean package that we could happily drink forever! For centuries, Celler del Roure produced everything from grains to olive oil but only began making wine in ’95 with the dozens of centuries-old amphora that were simply lying around, waiting to be used. Pedro Ximenez (a grape typically made into a dark, sweet sherry) and other regional grapes are raised in amphora for six months, resulting in a wine with a chewy, honeyed texture, refreshing salinity and a savoury, herbaceous tint. Chinese pear skin, sage stem, clementine oil & star anise with a crispy-creamy finish. Pair with fancy tinned fishes, salt and vinegar chips & fresh sourdough with an overindulgent swath of salty butter.
Read Less
