Rueda Wines

In 1980 Rueda became the first designation of origin in Castile and León. Its vineyards cover southern Valladolid and parts of Segovia and Ávila, on a plateau 700–850 metres above sea level. The soils are poor and stony, with rounded pebbles that hold the day’s heat, while cool nights preserve the grapes’ acidity. Many wineries harvest at night so the Verdejo reaches the cellar with all its aroma intact.

Verdejo is the region’s native grape, giving whites with notes of freshly cut grass, fennel and stone fruit and a characteristic, slightly bitter finish. Sauvignon Blanc, Viura and other varieties complete the range. On the label, “Rueda Verdejo” means the wine is at least 85% Verdejo.

Young Verdejo: fresh, aromatic and direct; the ultimate aperitif white.
Lees-aged (sobre lías): a few months on fine lees, with more body and a creamy texture.
Barrel-fermented: vanilla and nutty notes, more weight and ageing potential.
Gran Vino de Rueda: from vines over 30 years old with limited yields, the appellation’s top category.
Sauvignon Blanc: more tropical and citrusy, with lively acidity.

With grilled prawns, croquetas or a calamari sandwich, a well-chilled young Verdejo. With salads, asparagus and grilled vegetables, a Sauvignon Blanc. With sushi, ceviche or Asian food, an aromatic Verdejo. With cod, roast chicken or rice dishes, a lees-aged Verdejo. With semi-cured cheeses and fish in sauce, a barrel-fermented Verdejo.