Verdejo

Verdejo is a native varietal growing throughout Castilla y León located in the provinces of Valladolid, Segovia, and Ávila.  Vineyards are affected by a Continental climate. which makes for crisp, fresh, aromatic, herbal, and fruity wines.  In Rueda, the deep, sandy soils helped protect many of the vines from the phylloxera louse, so many of the vines are more than 100 years old.

Verdejo wines are dry, with moderate alcohol, body, and high acidity.  Flavors range from lemon-lime, grapefruit, and citrus, accented by fennel and grassy notes. In general, Verdejo styles vary in three ways.  Wines vinified in stainless steel are mineral-driven, high acid, lemony, and grassy, designed for immediate consumption.  Verdejo wines that are fermented in oak barrels are meant for long-aging, and develop a rich, smoky texture and creaminess.  There is also a natural style of Verdejo winemaking, with long skin contact, aged in various vessels without fining, filtration, or adding sulfur. These wines often have a nutty and natty quality.