Verdejo

Verdejo was generally used to make a strongly oxidized Sherry-like wine.

In the 1970s, Marqués de Riscal with the help of French oenologist Émile Peynaud, began to develop a fresh white wine. In 1980, white wines from the Rueda region were recognized by a DO (Denominación de Origen).

Verdejo's popularity grow in the nineties as a substitute for the popular Sauvignon Blanc. Today, 40% of all white wine sold in Spain is made from Verdejo.

Verdejo is mainly grown in Castilla y León and particularly in Rueda, south of Valladolid in northwest Spain. Here it makes up nearly 90% of the harvest, so it really is the dominant grape variety.

Wines labeled Rueda must contain 50% Verdejo blended with Sauvignon blanc or Macabeo. Wines labeled "Rueda Verdejo" often contains 100% Verdejo.

Verdejo grapes are harvested at night where the grapes enter the wine cellar at night-time temperature of 10–15 °C (50–59 °F) instead of the daytime temperature, which can be as high as 28–30 °C (82–86 °F) in September.