CELLER DEL ROURE | FERRER I SENÍS LA PEBRELLA 2024 75cl

Ferrer i Senís La Pebrella 2024 is one of Celler del Roure’s most delicate and singular expressions, an organic single-vineyard red wine that revives two historic Valencian grape varieties: Arcos and Forcallà.

It comes from two plots at 600 meters of altitude, on deeply calcareous soils, and is made following the winery’s vins antics philosophy: spontaneous fermentations, minimal intervention, and aging in clay amphorae and glass demijohns. The result showcases a different, brighter, finer, and more subtle Mediterranean, where freshness and elegance replace concentration.

Characteristics

Vintage: 2024

Grape varieties: 50% Arcos and 50% Forcallà

Wine type: Organic red wine aged in clay amphorae

Winery: Celler del Roure

Collection: Ferrer i Senís

Appellation: D.O.P. Valencia

Origin: Terres dels Alforins, Valencia

Classification: Vi de Finca (Single Estate Wine)

Vineyard: Two distinct plots of Arcos and Forcallà

Altitude: 600 meters

Soils: Very calcareous; sandier texture in the Arcos plot and more clayey in the Forcallà plot

Viticulture: Certified organic

Harvest: Manual in 10 kg boxes

Fermentation: In stone cups with indigenous yeasts and 50% whole cluster

Maceration: 14 days

Aging: 11 months in clay amphorae and glass demijohns

Alcohol content: 12.5% vol.

pH: 3.42

Total acidity: 4.95 g/l expressed as tartaric acid

Residual sugar: Less than 1 g/l

Format: 75 cl

The Vineyard

La Pebrella captures the personality of two special plots located at 600 meters of altitude, both characterized by a significant presence of limestone.

The Arcos comes from a soil with a sandier texture, while the Forcallà grows on a more clayey terrain. This combination brings together two different expressions of the landscape within the same wine, providing finesse, tension, and depth.

The plots are cultivated using certified organic viticulture, maintaining Celler del Roure's philosophy of recovering varieties, vineyards, and winemaking methods historically linked to the Valencian territory.

Winemaking

The harvest is carried out manually in small 10 kg boxes to preserve the integrity of the grapes.

Fermentation takes place with indigenous yeasts in old stone cups, using approximately 50% whole clusters. Maceration extends for 14 days, seeking a delicate extraction that respects the naturally fine character of Arcos and Forcallà.

After malolactic fermentation, the wine undergoes 11 months of aging in clay amphorae and glass demijohns. The absence of wood's influence allows the purity of the fruit, minerality, and the most transparent expression of the vineyard to be preserved.

Tasting Notes

La Pebrella stands out with a deeply mineral and spicy nose, accompanied by dried flowers and delicate, precise fruit.

On the palate, it exhibits one of the fundamental characteristics of these historic varieties: fine and elegant tannins, a fluid texture, and at the same time, remarkable intensity. Aging in clay and glass keeps the freshness intact and allows the limestone and fruit to express themselves clearly.

It is a bright, agile, and profound red wine, deliberately moving away from power and over-ripeness.

Food Pairing

Its finesse and freshness allow it to be paired with mountain rice dishes, mushrooms, poultry, rabbit, white meats, artisan cured meats, roasted vegetables, and medium-intensity cheeses. It is also particularly interesting with traditional Valencian dishes where Mediterranean herbs play a prominent role.

The Ferrer i Senís collection explores the subtler Mediterranean side of Celler del Roure by reviving two varieties that practically disappeared with the rise of wines with greater color and alcohol content: Arcos and Forcallà. La Pebrella 2024 brings back the prominence of that ancient Valencian wine landscape through a fine, mineral, and energetic red wine, where elegance is born precisely from not seeking power.