Verdil is a white grape variety indigenous to the Valencia region of eastern Spain. Verdil was nearly extinct but was rescued by local winemaker Daniel Belda. He was the first to produce and bottle a varietal wine of Verdil and continues to with each vintage. It is known for its aromas of apple and tropical fruit. Planta Nova is also known as Tortozon or Tortosina. Planta Nova is an ancient grape from Andalucia in southern Spain. Historical mentions of the grape date back to the early 16th century. It is not widely planted but the majority of the present plantings are in Valencia. It is a thick skinned grape that requires a long growing season because it ripens late in the season. The thick skin allows it to withstand warmer temperatures without or significantly limiting sunburn. It is used for table grapes as well as for quality wine production, depending on growing methods and environmental factors. When made into wine, it can be blended or one of a small number of varietal wines.
This week I drank a 2021 Celler del Roure ‘Cullerot’. This wine is a field blend of grapes from Valencia, including Pedro Ximenez (commonly used in Sherry production), Macabeo, Planta Nova, Malvasia, Verdil, Merseguera, and ‘others’. According to the label, this wine was also aged for 6 months in buried mud jars. This wine is a pale lemon color with a bit of turbidity. It has aromas of lemon pith, white grapefruit juice, pineapple juice, brine, anise, gardenia, and wet stone. On the palate, the radiant acidity in this dry wine matches the intensity of the robust fruit and non fruit notes. The moderate level of alcohol provides some texture. There is an additional textural component added from the fermentation process of this wine. The initial portion of fermentation takes place in stainless steel and is then transferred to jars made of mud. These jars are buried in the ground for 6 months where the wine finishes the fermentation process. During this time, the wine is in contact with the lees. Lees contact adds body and helps in balancing the acidity. This wine is well balanced and complex. I would pair it with olives, sushi and soft cheeses. While typing this, I snacked on a tub of whipped garlic herb cream cheese. The salinity in the cheese matched the salinity in the wine. The citrus fruit notes nicely complimented the garlic and green herb flavors in the cheese. This is a nice sipping wine for a sunny summer afternoon!
-TheLooseTannin
A Trip Around the World of Wine in 52 Weeks 