Casa Rojo El Gordo del Circo 2020

One of Spain's best kept secrets: The Fat Man from the Circus
  • $66.00

Learn More About This Product

Primary Notes: Fennel Apple / Pear Peach, Melon Pineapple Grapefruit/Pomelo, Lemon/Lime

Secondary Notes:

Tertiary Notes:


Dryness: Neutral

Acidity: Medium +


Alcohol (%):

Origin: Murcia, Spain

Maker: Casa Rojo

Grape: Verdejo

Fermentation: Vegan Steel Only



Serving Temperature: Best served between 10–12 degrees.

Asian Food Pairing: Sashimi, Spicy Basil pork rice, Grilled fish

Western Food Pairing: Pair with crustacean appetisers, vongole, grilled chicken


Casa Rojo El Gordo del Circo

Treat your friends and family to a pleasant surprise with a bottle of one of Spain's best kept secrets.

Fun Fact: El Gordo del Circo translates as The Fat Man from the Circus!

Casa Rojo's El Gordo del Circo is made with 100% Verdejo. Verdejo is an uncommon, light-bodied wine that grows almost exclusively in Spain. It's one of Spain's higher quality white grape varieties that has languished in obscurity for several hundreds of years before its rediscovery around 15 years ago. Verdejo is an outstanding alternative to wines like Sauvignon Blanc or Pinot Grigio.

Greenish yellow colour with gold flecks. Bright and aromatic bouquet showing pear, apple, citrus grapefruit, tropical nuances and fresh herbs. Wide and powerful palate with concentrated lively pear and apple, zesty grapefruit and lime, ripe pineapple and undertones of almonds, honey and aniseed spice. Fruity and crisp with soft, creamy and nutty overtones. Closes with a long finish of sweet fruit, minerals and herbs.

El Gordo del Circo is born from old and pebble-strewn vineyards in Olmedo, where the Verdejo can express all its character. Harvest occurs at night and into the early hours of the day to keep the grapes cool. The grapes enter the winery at a very low temperature (around 10ºC). Once the grapes are received, maceration is carried out for 2–3 days followed by the press. For their Verdejo wine, Casa Rojo only uses the first pressed juice called “mosto yema”. Fermentation is in stainless steel tanks at a controlled temperature of 14ºC. Ages on fine lees for 5 months minimum with weekly batonages.


*1.5L available!