The only white produced here, the 2016 Cullerot is a regional wine, as they use grapes from different parts of the region; currently, they have agreements with seven growers that total 15 hectares planted with five different local varieties. The zone saw no more than 200 liters of rain in the 2016 season and moderate temperatures, which resulted in lower alcohol and higher acidity. The final breakdown is something like 20% each Pedro Ximénez and Macabeo and 10% each Malvasía, Tortosina, Verdil, Merseguera, Chardonnay and others. It fermented in stainless steel with indigenous yeasts, with the final fermentation happening in 2,600-liter buried terra-cotta amphorae, where the wine matured for six months. They have improved the quality and diversity of the vineyards they use for this wine, as there are more old vineyards planted with whites than with reds. It has a subtle nose with some incipient complexity, balsamic herbs and something earthy with a dry and focused palate and a tasty finish. It keeps very good freshness. The old vines seem to have resisted nicely the drought of the 2016 vintage. They have improved quantity and quality. 50,000 bottles were filled in April 2017.
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