Marques de Riscal really pioneered the development of Rueda as a serious wine growing region from the 70s onward, and the Verdejo grape was tied to that development as well. Previously in the area Verdejo was made into a heavily oxidized wine not unlike sherry. Not because it seemed like a genuinely good way to express the grape, more because it was just so darn prone to oxidizing that it seemed like it wasn’t worth fighting against it. Marques de Riscal proved that the fight is worth it though. By harvesting at night when temperatures are cool, the rate of oxidation is slowed long enough for the grapes to be sent to the winery for stabilizing. The resulting wine is very expressive with its aroma, carrying a unique herbal quality like fennel or lemongrass.