













Beronia Verdejo Rueda is a Spanish white wine made from 100% Verdejo grapes. It features vibrant stone fruit aromas and a balanced acidity, ideal for serving chilled with light dishes or as an aperitif.
This product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Verdejo is considered to be an ancient native grape variety and part of Spain's viticultural heritage. This wine is produced from the best Verdejo grapes grown in the heart of the D.O. Rueda, demonstrating the potential of the ancient white Verdejo grape variety. It is youthful and expressive with a perfect balance between freshness and fruit.
Country of origin: Spain.
Typical Values per 100 ml: E = 314 kJ / 75 kcal.
Package type: Bottle.
Contains Sulphur Dioxide/Sulphites.
Brand: Beronia. Manufacturer: CALLE MANUEL MARIA GONZALEZ, Jerez de La Frontera, 11403, Spain.
Bodegas Beronia is quintessentially Rioja. Its wines are defined by the region and the soils in which the vines are grown.
Grape variety: 100% Verdejo.
Current vintage: 2024.
Beronia has 65 hectares of vineyard in the Rueda designation of origin, dedicated to the production of award-winning Verdejo.
Tasting notes: Bright, pale yellow colour with hints of green. An intense nose with aromas of ripe stone fruits and aromatic herbs, with floral touches, fennel and freshly cut grass. Full, fruity and dry with a long finish, the wine has a balanced acidity and an attractive bitterness that is characteristic of the varietal.
Alcohol by volume: 13.5% ABV. Units: 9.8.
Producer: Bodegas Beronia. Winemaker: Alejandro López.
Vinification details: Harvesting is carried out mechanically and at night to maintain the fruit's freshness. The pressing is done gently in an inert atmosphere. Fermentation takes place under controlled conditions with selected yeasts at 14-17ºC for 10-15 days, using stainless steel and concrete tanks. Aging on lees for 2 to 3 months with weekly stirrings before bottling.