Verdejo Grape

The Verdejo is a grape that once only grew in the Rueda region of Spain, northwest of Madrid. It’s a small, round grape with a short stem. The vine easily settles in infertile and rocky soil and tolerates the region’s drought well. Originally from North Africa, the grape spread to Spain around the 11th century. Initially, the Verdejo grape was used for Sherry-like wines.

From the 1970s, the winery Marques de Riscal began developing a fresh white wine based on the Verdejo grape, in collaboration with French oenologist Emile Peynaud. In 1980, wines from the Rueda region were recognized as Denominación de Origen (DO).

Wines with the ‘Rueda’ label must be made of at least 50% Verdejo grapes. The remaining 50% is usually supplemented with Sauvignon Blanc and/or Macabeo. Wines labeled ‘Rueda Verdejo’ must contain at least 85% Verdejo, but usually, this is 100%.

The Verdejo grape is typically harvested in the evening or at night, meaning the grapes arrive at the cellar at a lower temperature—10 to 15°C—compared to the much higher daytime temperatures of September. Lower temperatures mean less oxidation during the ripening process, which helps prevent the juice from turning too dark.

Verdejo wines are usually aromatic and soft, but they have a full flavor.