Verdejo

Verdejo is most commonly grown in the Rueda region of Spain, where its cultivation dates back to Roman times. It is also grown in other parts of Spain, such as La Mancha and Rioja, and is planted to some extent in Portugal, France, Australia, California and Mexico. Verdejo is a vigorous variety and is particularly susceptible to mildew and botrytis. In the winery, Verdejo is typically fermented in stainless steel tanks to preserve its freshness and aromatics. The Verdejo wines of Rueda have a distinctive character, with aromas of herbs, grass and lemon peel. The wines are generally light- to medium-bodied, with a crisp acidity, and they can range from unoaked to barrel-fermented. Verdejo from other regions of Spain tends to be fuller-bodied and more intensely aromatic, often with notes of stone fruits. Verdejo's crisp acidity and herbal notes make it a great match for Spanish and Mediterranean cuisine.