Cullerot, which means tadpole, is the white that Pablo makes in the old cellar utilizing heirloom and indigenous varieties including Macabeo (30%), Pedro Ximénez (30%), Malvasía (10%), Verdil (10%), and others. Vines were planted in clay loam, and sandy loam at about 600m elevation and range from 30-70 years. Grapes are left whole cluster and pressed. Natural yeast fermentation begins in tank and later juice is transferred to amphora to finish fermentation. Aged six months in amphora.