2013 was an exceptionally cool vintage with lots of rain in late August. The 2013 Cullerot is a blend of 30% each Verdil, Chardonnay and Pedro Ximénez with a touch of Malvasía. It fermented in stainless steel with indigenous yeasts and finished fermentation in terracotta amphorae where the wine matured for six months. 2013 is possibly the freshest vintage for this wine; pale-colored and showing a nose with lots of fennel and aniseed intermixed with aromatic Mediterranean herbs. This year was harvested earlier than ever because of the climatic conditions which resulted in a more Atlantic/fresh wine with a sharp and quite light palate marked by citric acidity and subtle flavors. 24,000 bottles.