Verdelho

Summary

Verdelho is a Portuguese white grape variety with a remarkable dual identity: as a historic Madeira grape producing the medium-dry fortified style that bears its name, and as a distinctive dry table wine variety in Australia’s Hunter Valley and Western Australia. With approximately 2,500 hectares planted globally, Verdelho produces aromatic, medium-bodied wines in table wine form and rich, nutty, long-lived fortified wines when made as Madeira. The variety’s success in Australia—where it was likely brought in the early 19th century, possibly confused with another variety—has created an entirely new expression of this ancient Portuguese grape.

Identity & Synonyms

VIVC: Entry #12862
Berry Color: BLANC

Primary Name: Verdelho

Important Distinctions:

Name	Identity	Relationship
Verdelho	This variety	-
Godello/Gouveio	Different variety	Often confused, NOT the same
Verdejo	Different variety (Spain)	NOT related
Verdelho Tinto	Red variety	NOT the same

Clarification: Despite historical confusion, DNA analysis has confirmed that Verdelho is genetically distinct from Godello (called Gouveio in Portugal) and from Spanish Verdejo.

Genetic Origin

Origin: Portugal (possibly Madeira or Azores)

Historical: First documented on Madeira in the 15th century, shortly after the island’s colonization. Was one of the four noble grapes of Madeira before phylloxera devastated the vineyards.

Parentage: Unknown ancient Portuguese variety; genetic studies have not identified parents.

Migration: Likely brought to Australia in the early 1820s, establishing what has become the variety’s second major home.

Global Distribution

Total Global Plantings: ~2,500 hectares

Country	Hectares	Primary Regions
Portugal	~1,500	Madeira, Douro, Dão, Alentejo
Australia	~800	Hunter Valley, Western Australia, South Australia
USA	~100	California, Texas
Other	~100	Various experimental

Viticulture

Growth Characteristics

• Vigor: Medium to high
• Growth Habit: Semi-erect
• Budbreak: Medium
• Flowering: Mid-season
• Véraison: Medium
• Harvest: Medium (September in Northern Hemisphere)

Cluster and Berry

• Cluster Size: Medium, cylindrical-conical
• Cluster Density: Medium-compact
• Berry Size: Small to medium
• Skin Thickness: Medium
• Skin Color: Green-yellow

Climate Requirements

• Ideal Climate: Warm maritime to warm continental
• Heat Summation: 1,600-2,200 GDD (base 10°C)
• Versatility: Performs in various warm climates
• Key Feature: Maintains acidity in warm conditions

Soil Preferences

• Madeira: Volcanic basalt
• Hunter Valley: Clay and limestone
• Western Australia: Various
• Adaptable: Performs on diverse soil types

Disease Susceptibility

• Downy Mildew: Moderate susceptibility
• Powdery Mildew: Moderate susceptibility
• Botrytis: Moderate (compact clusters)
• Drought: Good tolerance

Viticultural Management

• Training: VSP or modified cordon
• Pruning: Spur pruning; moderate yields
• Yield Control: Important for quality
• Harvest Timing: Critical—balance sugar and acidity

Rootstock Compatibility

• Preferred: 110R, 1103P (drought tolerance)
• Compatible: Various
• Consideration: Match to climate and soil

Enology

Must Parameters at Harvest

Style	Brix	pH	TA (g/L)
Table Wine	21-24°	3.2-3.5	5.5-7.0
Madeira	22-25°	3.3-3.6	5.0-6.5

Aroma Compounds

• Terpenes: Moderate (floral notes)
• Thiols: Present (tropical/citrus)
• C13-Norisoprenoids: β-damascenone (stone fruit)
• Esters: Important for fresh styles

Table Wine Production

Fermentation

• Yeast Selection: Aromatic strains
• Temperature: 14-18°C (preserve aromatics)
• Duration: 14-21 days
• Vessel: Stainless steel (standard)

Malolactic Fermentation

• Standard: Usually blocked (preserve freshness)
• Alternative: Partial MLF for complexity

Oak Treatment

• Fresh Style: None
• Complex Style: Neutral oak or brief barrel fermentation
• Effect: Adds texture without masking variety

Madeira Production

Verdelho produces the medium-dry style of Madeira:

The Madeira Process

1. Fermentation: Partial fermentation before fortification
2. Fortification: Grape spirit added (to ~17-18% ABV)
3. Estufagem: Heat treatment (45-50°C for months) OR
4. Canteiro: Natural heating in attic aging
5. Oxidative Aging: Extended cask aging (years to decades)

Verdelho Madeira Style

• Sweetness: Medium-dry (between Sercial and Bual)
• Residual Sugar: 49-78 g/L
• Aging: Minimum 5 years (often 10-20+)
• Character: Balanced; neither too dry nor sweet

Aging Potential

• Table Wine (Australia): 3-10 years
• Madeira Verdelho: 20-100+ years (essentially immortal)

Sensory Profile

Table Wine (Australian Style)

Visual

• Intensity: Pale to medium
• Hue: Straw with green hints
• Aging: Develops gold

Aromatic Profile

Category	Descriptors
Tropical	Passionfruit, pineapple, melon
Citrus	Lemon, lime, grapefruit
Stone Fruit	White peach, nectarine
Floral	Honeysuckle, jasmine
Herbal	Fresh herbs
Aged	Honey, toast, nuts

Palate

• Body: Medium
• Acidity: Medium to medium-high
• Texture: Rounded, textured
• Finish: Clean, fruity, moderate length
• Alcohol: Moderate (12-14%)

Madeira Verdelho

Visual

• Intensity: Deep
• Hue: Amber to dark gold/mahogany
• Legs: Viscous, slow

Aromatic Profile

Category	Descriptors
Oxidative	Nuts (walnut, almond), caramel
Dried Fruit	Raisins, dates, figs
Spice	Clove, cinnamon
Other	Coffee, toffee, smoke
Aged	Leather, tobacco

Palate

• Body: Full
• Sweetness: Medium-dry
• Acidity: HIGH (balances sweetness)
• Finish: Very long, complex
• Alcohol: 17-20% (fortified)

Winemaker Considerations

Challenges (Table Wine)

1. Acidity Balance: Can lose acidity in heat
2. Harvest Timing: Critical window
3. Style Definition: Varied expressions confuse market
4. Name Confusion: Multiple similar-sounding varieties
5. Market Position: Competing with established varieties

Opportunities

1. Dual Identity: Two distinct, quality expressions
2. Climate Adaptation: Performs in warm conditions
3. Australian Success: Established regional reputation
4. Madeira Heritage: Historic prestige
5. Food Versatility: Various pairing options

Winemaking Tips (Table Wine)

• Harvest at optimal acidity
• Protect from oxidation
• Cool fermentation preserves aromatics
• Some skin contact can enhance texture
• Early bottling for fresh styles

Key Regions

Madeira DOP

• Status: One of four “noble” Madeira varieties
• Style: Medium-dry fortified
• Age Designations:

Designation	Minimum Age
Finest/3 Years	3 years
Reserve/5 Years	5 years
Special Reserve/10 Years	10 years
Extra Reserve/15 Years	15 years
Colheita	Single vintage; 5+ years
Frasqueira/Vintage	Single vintage; 20+ years

Hunter Valley GI (Australia)

• History: Planted since 1820s
• Climate: Humid, warm, maritime influence
• Style: Dry table wine; tropical, honeyed
• Character: Develops honey/toast with age

Western Australia

• Regions: Margaret River, Swan Valley
• Style: Fresh, aromatic
• Character: More citrus-driven than Hunter

Portugal (Mainland)

• Regions: Douro, Dão, Alentejo
• Role: Blending and varietal
• Style: Fresh, aromatic table wines

Food Pairing

Table Wine

• Grilled seafood
• Asian cuisine (Thai, Vietnamese)
• Spicy dishes
• Light poultry
• Fresh cheeses

Madeira Verdelho

• Aged hard cheeses
• Foie gras
• Nuts and dried fruits
• Rich poultry dishes
• After dinner sipping

Comparison of Expressions

Aspect	Australian Table	Madeira
Style	Dry	Medium-Dry
Alcohol	12-14%	17-20%
Aging	3-10 years	20-100+ years
Character	Tropical, fresh	Nutty, oxidative
Service	Chilled	Cool
Food Match	Seafood, Asian	Cheese, dessert

Sources

• Robinson, J., Harding, J., & Vouillamoz, J. (2012). Wine Grapes. Ecco/HarperCollins. Publisher Link
• VIVC Database - Vitis International Variety Catalogue
• Instituto do Vinho da Madeira
• Halliday, J. (2020). Wine Atlas of Australia. Hardie Grant. Publisher Link
• Mayson, A. (2015). Madeira: The Islands and Their Wines. Infinite Ideas. Publisher Link

---

Last Updated: January 13, 2026