Verdejo

WhiteVinifera white

Rueda

Fennel, bay leaf and bitter almond over citrus, with a characteristically slightly bitter finish.

At harvest

Each bar drawn against the full range of all 54 varieties

Sugar

21-24 Brix

21 - 24

Titratable acidity

5.5-7.5 g/L

5.5 - 7.5

3.1-3.4

3.1 - 3.4

Juice yield

0.67 L/kg

free run plus a gentle press

Sugar per kilogram

165 g

at 22.5 Brix, the midpoint

Fruit for 23 litres

34 kg

before racking losses

Potential alcohol

12.4-13.5%

from 1.094 fermented dry. A range, because conversion varies by strain

What it punishes

Oxidation. Verdejo browns faster than almost any white and needs to be handled cold and protected.

Made into

Dry white

Sulphite at this pH

At pH 3.25, protecting a white wine to 0.8 mg/L molecular SO2 takes 23 mg/L of free SO2. Work it out for your own reading.

More vinifera white

21-24 Brix

Chardonnay

Burgundy, and every wine country since

20-23 Brix

Sauvignon Blanc

Loire and Marlborough

19-24 Brix

Riesling

Mosel and Rheingau

21-24 Brix

Pinot Gris

Alsace and northern Italy

21-26 Brix

Muscat

Everywhere around the Mediterranean

22-26 Brix

Gewurztraminer

Alsace

23-26 Brix

Viognier

Condrieu

20-25 Brix

Chenin Blanc

Loire and South Africa