# Marqués de Riscal Verdejo Organic (2024)

- **Producer:** Bodegas de los Herederos del Marqués de Riscal S.L.
- **Colour:** white
- **Type:** still
- **Grapes:** Verdejo
- **Region:** Castilla y León, Spain
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €11
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 8–10 °C
- **Aromas & flavours:** fennel, grass, peach, blossom, cream

## About this wine

Marqués de Riscal, traditionally a historic Rioja powerhouse founded in 1858, pioneered the Rueda region in the early 1970s alongside legendary Bordeaux oenologist Émile Peynaud. Recognizing the immense potential of the local Verdejo grape to produce fresh, aromatic dry whites rather than the heavy, oxidative styles common at the time, they spearheaded the campaign that established the official D.O. Rueda in 1980. This organic bottling represents their modern commitment to sustainable viticulture, returning to ancestral, low-intervention farming on high-altitude gravelly terraces.

## Interesting facts

- Marqués de Riscal helped pioneer the D.O. Rueda appellation in 1980 after introducing modern white winemaking to the region in the 1970s.
- The grapes are harvested exclusively at night to protect them from daytime heat and preserve their vibrant, fresh aromatics.
- The estate's vineyards achieved 100% organic certification in 2018, reflecting a return to ancestral, low-intervention farming.

## Food pairing

The high acidity and crisp, mineral profile of this organic Verdejo make it an exceptional partner for seafood and light, savory dishes. Its vibrant acidity cuts through the richness of cured meats like jamón and balances the briny, salty notes of fresh oysters and shellfish, while the subtle lees-aged texture complements light poultry and herbaceous pasta dishes.

## Wine making process

Night harvesting is heavily employed to protect the grapes from daytime heat, preserve delicate aromatics, and prevent oxidation. Following destemming and chilling, the grapes undergo a brief cold skin maceration. Slow fermentation takes place in stainless steel tanks over approximately 20 days at controlled temperatures of 13°C to 15°C using selected neutral yeasts to prioritize pure varietal expression. The wine is then aged on its fine lees in stainless steel for 1 to 2 months, with weekly nitrogen-based bâtonnage to build mouthfeel and texture without any oak influence.