Verdejo

Verdejo is a green grape that yields aromatic wines with tropical and floral tones. Verdejo is known, particularly, for its expressions of peach and apricot. On the palate, the grape typically yields wines that are medium-to-full in body and are soft and fleshy.

Green notes—particularly grassy qualities that are often common in grapes like Sauvignon Blanc—are also commonly found in Verdejo alongside richer components, like ripe stone fruits.

The variety can be prone to over ripening. It is often harvested at night so that the grape’s temperature is lower when it enters processing. The juice is already prone to oxidation and picking the grapes while cool helps to retain the vibrant color.

Spain

Most famously produced in Spain’s Rueda region, Verdejo came from Northern Africa and migrated to Spain in the 11th century. Originally used in the production of oxidative wine, similar in style to Sherry, it became more common in typical, fresh styles of white wines in the 1970s. In 1980, white wines from Rueda received a Denominación de Origen (DO), for which Verdejo is a mandatory part of the blend, comprising a minimum of 50%, with the remainder going to Sauvignon Blanc or Macabeo.

Global Production

Although Verdejo was once common outside of the Rueda, in areas like Segovia, the devastating effects of Phylloxera killed off the grape in neighboring regions in the late 1800s. Currently, the grape is almost exclusively grown in northern Spain.

Synonyms: Albillo de Nava, Botón de Gallo Blanco, Planta Fina, Verdeja