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Wall Street Journal

The Growing Buzz Around Ancestral Wines

In the rolling hills of Valencia in Spain, winemaker Pablo Calatayud has joined forces with scientists and archaeologists to mount a small viticultural revolution—one that reaches back to pre-Roman times to recreate what have become known as ancestral wines. At his Celler del Roure, Calatayud is using large, egg-shaped clay amphorae to make wine pressed from grapes native to the region. The process is reconstructed from old texts and drawings carved into archaeological finds across the Mediterranean, including an ancient Iberian settlement that overlooks his own vineyard.