Verdejo

Summary

Verdejo is Spain’s most important indigenous white grape variety, with approximately 15,000 hectares planted primarily in the Rueda DO of Castilla y León. The variety produces aromatic wines with distinctive fennel, citrus, and stone fruit character, notable texture from phenolic content, and characteristic bitter almond finish. After near-extinction in the 1970s, Verdejo has experienced a dramatic renaissance, now rivaling Albariño as Spain’s premier white variety. The variety’s ability to express both fresh, aromatic styles and richer, oak-aged versions demonstrates its versatility.

Identity & Synonyms

Official Name: Verdejo
VIVC Database: VIVC Entry #12887
Prime Name: VERDEJO (VIVC)
Berry Color: BLANC (White/Green-yellow)

Synonyms:

• Verdeja (local variant)
• Botón de Gallo (historical)

Note: Verdejo is NOT the same as Verdelho (Portuguese variety used in Madeira).

Genetic Origin / Pedigree

Origin: Spain (Castilla y León region)

Parentage:

• Unknown - ancient Castilian variety
• DNA studies suggest indigenous Spanish origin
• Possibly related to other Iberian varieties

Historical Documentation: Documented in Rueda region since at least the 11th century; historically produced oxidative “rancios” and fortified wines before modern dry wine production.

Global Distribution

Total Area Planted: ~16,000 hectares globally

Top Producing Countries (ha):

1. Spain - ~15,500 ha (Rueda ~13,000; La Mancha ~2,000)
2. Australia - ~200 ha
3. USA - ~100 ha

Planting Trends:

• Rapidly expanding: Spain (Rueda boom)
• Emerging: Australia, New World experimentation

Viticulture

Phenology:

• Bud burst: Early to medium
• Flowering: Medium
• Véraison: Medium
• Harvest: Late August-September
• Growing season: 160-180 days

Vigor: Medium to high.

Fertility: Medium - 1.5-2.0 clusters per shoot.

Typical Yield:

• Rueda DO: 80 hl/ha maximum
• Rueda Verdejo (85%+): 70 hl/ha maximum
• Premium old-vine: 40-50 hl/ha

Disease Sensitivities:

• Botrytis: Medium susceptibility
• Powdery mildew: Medium
• Drought tolerance: Excellent (adapted to continental extremes)

Climate Fit:

• Optimal: Continental with extreme temperature variation
• Growing Degree Days: 2,400-3,000 GDD (base 10°C)
• Hot days/cool nights: Essential for aromatic development
• Altitude (700-850m in Rueda): Temperature moderation

Soil Preferences:

• Sandy/gravelly (Rueda): Classic terroir; minerality
• Limestone: Adds structure
• Alluvial: Higher yields, simpler wines

Enology

Typical Must Parameters at Harvest:

• Sugar content: 21-24 °Brix
• pH: 3.2-3.5
• Titratable acidity: 5.5-7.0 g/L
• Potential alcohol: 12.5-14% ABV

Winemaking Styles:

Fresh/Aromatic Style:

• Stainless steel fermentation
• Cool fermentation (14-18°C)
• No or minimal skin contact
• MLF blocked
• Early bottling

Barrel-Fermented Style:

• Barrel fermentation (French oak)
• Sur lie aging (6-12 months)
• Partial or full MLF
• Richer, more complex
• Age-worthy

Skin Contact (Emerging):

• Brief skin contact (2-12 hours)
• Enhances texture and phenolic character
• Modern experimental approach

Oxidative Style (Historical):

• Traditional “rancio” style (now rare)
• Extended oxidative aging
• Sherry-like character

Aging Potential:

• Fresh style: 1-3 years
• Barrel-fermented: 3-8 years
• Premium old-vine: 5-10+ years

Sensory & Chemical Markers

Chemical Composition:

• Total phenolics: Higher than typical aromatic whites
• Glycerol: Moderate (contributes texture)
• Thiols: Moderate (tropical/herbal character)

Key Aroma Compounds:

• Terpenes: Fennel/anise (DISTINCTIVE), citrus, herbs
• Thiols: Grapefruit, passionfruit
• Esters: White peach, apple
• Aldehydes: Bitter almond (characteristic finish)

Sensory Profile:

Fresh Verdejo:

• Visual: Pale straw with green hints
• Aromatic: Fennel, citrus, white peach, herbs, grass
• Palate: Medium body, fresh acidity, herbal, bitter almond finish

Barrel-Fermented Verdejo:

• Visual: Deeper straw to gold
• Aromatic: Stone fruit, fennel, vanilla, toast
• Palate: Fuller body, textured, integrated oak, complex finish

Common Enological Issues

Aromatic Preservation

• Cause: Delicate aromatics sensitive to oxidation and temperature.
• Risk: Loss of distinctive fennel/herbal character.
• Decision point: Protective winemaking; cool fermentation; appropriate SO₂ management.

Oxidation Sensitivity

• Cause: Phenolic content moderate; oxidation can develop quickly.
• Risk: Premature browning; loss of freshness.
• Decision point: Reductive handling; early bottling for fresh styles; controlled oxidation for barrel-aged.

High Alcohol Potential

• Cause: Hot, continental climate; sugar accumulation.
• Risk: Wines exceeding 14% ABV; imbalance.
• Decision point: Harvest timing; night harvesting; altitude selection.

Phenolic Bitterness

• Cause: Higher phenolic content than typical aromatic whites.
• Risk: Excessive bitterness on finish.
• Decision point: Gentle pressing; limited skin contact; style decision (bitterness characteristic of variety).

Operational Considerations

Harvest timing:

• Night harvesting standard (heat management)
• Balance sugar accumulation with acidity retention
• Earlier for fresh styles; later for barrel-fermented

Must handling:

• Inert gas protection (N₂, CO₂)
• Cold settling (10-12°C)
• Skin contact: 0-6 hours (style-dependent)
• Gentle pressing

Fermentation:

• Cool fermentation: 14-18°C (aromatic preservation)
• Selected yeasts for terpene expression
• Duration: 14-21 days

Aging decisions:

• Stainless steel: Fresh, aromatic style
• Oak: Barrel-fermented, sur lie for complexity
• Blending: Often with Sauvignon Blanc, Viura

Key Regions & Appellations

Rueda DO (Spain, Castilla y León)

Official Regulation: CRDO Rueda

• Varietal categories:
  • Rueda Verdejo: Minimum 85% Verdejo
  • Rueda: Minimum 50% Verdejo
• Styles: Blanco, Espumoso, Dorado
• Altitude: 700-850m
• Characteristics: Benchmark for variety; fennel, citrus, herbal, bitter almond

Castilla y León IGP (Spain)

Official Regulation: Regional designation

• Broader area: Beyond Rueda boundaries
• Characteristics: Variable quality; often value-driven

La Mancha DO (Spain)

Official Regulation: CRDO La Mancha

• Growing area: Significant but less renowned than Rueda
• Characteristics: Simpler, commercial expressions

Research & References

• VIVC (2025). “Verdejo - Vitis International Variety Catalogue.” Entry #12887

• CRDO Rueda (2025). “Denominación de Origen Rueda.” https://www.dorueda.com

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). “Wine Grapes.” Penguin Books. Publisher Link Verdejo entry.

• García-Ruiz, A., et al. (2013). “Phenolic compounds in Verdejo wines.” Food Chemistry. ScienceDirect

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Last Updated: January 6, 2026
Research Grade: WSET Diploma / Master of Wine level