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The Sanz siblings agree that organic farming, a high proportion of old vines grown on chalk and careful harvesting at night are essential to produce vibrant and fresh wines. Fermentations are done in temperature controlled tanks under a blanket of CO2 and using only indigenous yeasts. A variety of tank sizes are at their disposal, so fermentations can be made by flavor profile and minor variations of soil. While it common in the DO to blend Sauvignon with Verdejo, Richard makes three purely Verdejo cuvées for us – each expressing a unique variation of the varietal.
Rueda is located along the banks of the Duero River in Spain’s Castilla y León region, just a 2-hour drive north of Madrid. While winemaking in this area goes back to the 12th century, it was in the 1980s that the region was granted Denominación de Origen (D.O.) status. Today, more than 70 wineries call Rueda home. This national favorite is the top-selling white wine in Spain.
Notable facts Rueda’s main grape variety, Verdejo, gets it distinct complexity from stressful growing conditions and mineral-rich soil. Think of Verdejo as a fuller-bodied and more aromatic Sauvignon Blanc. A lush and smooth character with perfectly balanced acidity means Rueda wines pair well with seafood, fresh salads and spicy food, but are also great on their own.
Light-bodied but captivating with flavors of citrus blossom, melon, white peach and fennel, Verdejo is native to Rueda, Spain, and is growing in popularity. If you’re used to drinking Sauvignon blanc or Pinot grigio, this is the wine for you! Contrary to what some may think, it is actually not related to the Portugese variety with a very similar name, Verdelho. In fact, DNA profiling suggests it is most likely a sibling of Godello, a variety native to northwest Spain. Enjoy this little charmer with a variety of dishes like fish tacos, Thai food, papaya salad or even lemon-spritzed asparagus and steamed artichokes.