Verdejo Malcorta
ORIGIN AND HISTORY
Malcorta is an almost lost jewel of the Castilian vineyard. An ancestral variant of traditional Verdejo, it owes its name to the difficulty of harvesting it —“malcorta” literally means “hard to cut”— due to the toughness of its stem. For years it was on the verge of disappearing for practical reasons, but today it re-emerges as a symbol of authenticity and respect for its roots.
Verdejo Malcorta is not just another clone, but a genetic and sensory challenge. It is distinguished by looser clusters, smaller berries, and slightly later ripening. This allows for greater aromatic concentration and more pronounced natural acidity.
By vinifying this variety, we achieve wines of great subtlety, with a pronounced floral character and a minerality that precisely reflects the profile of the soil. In every glass there is a story of recovery, uniqueness, and terroir expression.
CHARACTERISTICS OF THE MALCORTA GRAPE
With thin skin and a slightly paler color than its better-known relative, Malcorta requires patience and attention in the vineyard. Its cultivation is demanding, but it rewards with a natural balance between freshness and concentration.
It is a grape especially sensitive to its environment, so the microclimate and vineyard management significantly influence its expression. Thanks to the thermal contrast between day and night, this variety achieves a refined aromatic profile without losing its vibrant acidity.
WHAT DOES MALCORTA TASTE LIKE?
Malcorta is more floral and delicate than conventional Verdejo. On the nose it reveals aromas of white flowers, stone fruit (peach, apricot), and subtle citrus notes. Its background is elegant, with aniseed touches and a slight saline hint.
On the palate it is fine, long, and very fresh, with a silky texture and an acidity that extends the finish. Unlike the more pronounced bitterness of classic Verdejo, Malcorta offers a rounder close without losing complexity.
Perfect for those seeking a more ethereal and refined version of Verdejo, Malcorta pairs especially well with white fish, ceviche, vegetable dishes, or fusion cuisine with Mediterranean and Asian influences.
