Indulge in the complex flavours of Rippa Dorii Verdejo, an organic wine from DO Rueda. Notes of stone fruit, fennel, and mountain herbs create a delectable aroma. This crisp wine boasts ripe citrus and white peach notes, balanced by bright acidity and a textured mouthfeel. Perfectly paired with pork, fish, or creamy pasta dishes.

Critic Review

Decanter Magazine: 90Pts (2020 Vintage)

"Floral nose with juicy lemon and lime undertones. Lively palate with chalky notes and delicate spicy bitterness."
Beth Willard, Sarah Jane Evans MW, Christine Parkinson

Decanter World Wine Awards: 86Pts Bronze Medal (2022 Vintage)

"A fresh and citrusy wine with elegant herbaceous, mineral and fresh components and a healthy finish. Simple but pretty interesting."
Decanter Panel for DWWA 2023

About the Producer

Rippa Dorii is an Ontañón Family project, producing wines from two of Spain's most important wine regions that run alongside the River Duero - Ribera del Duero and Rueda. The name Rippa Dorii is the latin form of ‘Ribera del Duero’ – inspiration for the name and label came from the nearby 13th century chapel of Santa Maria de Ripa Dorii, in Torrecilla de la Abadesa.

They have vineyards in the heart of the Ribera region, in the Fuentecén area, bathed by the Duero and its tributary the Riaza river. Here altitudes reach over 900 metres and the climate is harsh, with irregular rain, uncertain frosts, and short and extremely hot summers. Their wines here are produced solely from the Tempranillo grape, also known in the region as Tinto Fino or Tinta del Pais.

Whilst to the west, in Rueda, grapes are sourced from a selection of Organically-certified vineyards in Torreduero, Los Curas and Hornillos, where poor, gravelly soils dominate. This includes old vine, low-yielding Verdejo fruit (over 60 years).

Vineyard and Winery

Grapes are sourced from organically-cultivated Verdejo vineyards at higher altitudes across different parts of the Rueda appellation, where poor, gravelly soils and outcrops of limestone dominate. Some low-yielding, old vine (over 60yrs) fruit is included. The grapes are harvested overnight and once in the winery the temperature is further reduced, and the grapes gently pressed with their skins at cool temperatures, for the best transfer of aromas. Natural clarification at cold temperatures is followed by spontaneous fermentation (without filtering or manipulation). Part of the fermentation takes place in barrel before the final blending of the wine.