Verdejo

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Verdejo is a variety of wine grape that has long been grown in the Rueda winegrowing region of Spain. The grape apparently originated in North Africa, and was spread to Rueda in about the 11th Century, possibly by Mozarabs.^[1] For most of this time Verdejo was generally used to make a strongly oxidized, Sherry-like wine. In the 1970s the winemaking company Marqués de Riscal began to develop a fresher style of white wine based on Verdejo with the help of French oenologist Émile Peynaud.^[2] As a consequence, in 1980 white wines from the Rueda region were recognized by a Denominación de Origen (DO). Wines labeled "Rueda" must contain 50% Verdejo; the remainder is typically Sauvignon blanc or Macabeo. Wines designated "Rueda Verdejo" must contain 85% Verdejo, and are often 100% Verdejo.^[3]

The Verdejo grapes are generally harvested at night. This is for two reasons. First of all, this method avoids sunlight which can oxidise the must during the mechanised grape harvesting process. And it also means that the grapes enter the cellar at the lower night-time temperature of between 10-15 C instead of the daytime temperature which in September can reach as high as 28 or 30 C.^[4]

Verdejo wines are aromatic, often soft and full-bodied.^[5] Their aromas can be somewhat reminiscient of Sauvignon blanc wines from a warm climate.

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