The white 2015 Cullerot (tadpole in Valencian language) is a blend of (mostly) local varieties, approximately 20% each Verdil, Pedro Ximénez and Chardonnay, 15% of Macabeo and Malvasía and a remaining 10% of other grapes fermented in stainless steel tanks with indigenous yeasts and matured in old, buried 2,600-liter terracotta amphorae for six months. They have found new sources for old-vine white grapes (when finding reds is a lot more challenging) and the wine is changing its character. There are plenty of balsamic notes here, the character of the amphora-aging is very subtle and does not make it dusty as many others. This is a white that is hugely successful locally and is a perfect marriage for rice paella. The palate is fresh, tasty and balanced, with a slightly bitter but pleasant finish. This is a step over the 2013 I tasted last time. 35,000 bottles produced.
90 Pts Luis Gutierrez, Robert Parker