Andalucía

Andalucía has one of Spain’s oldest and most fascinating winemaking traditions, with a history stretching back more than 3,000 years. The Phoenicians established thriving trading settlements along the Andalusian coast, where wine quickly became an important part of commerce and culture. Under Roman rule, the region became one of the empire’s great wine-producing areas, and its wines were shipped throughout the Mediterranean. Centuries later, Andalusian winemakers continued to refine these traditions, laying the foundations for the distinctive wines of Jerez, Montilla, Málaga, and other historic wine regions that are still celebrated today.

The fortified wines of Andalucía, renowned worldwide as Sherry (Jerez), form the backbone of the appellation. While the region is also known for brandy and vermouth, over the last two decades there has been a concerted effort by winemakers to produce unfortified still red and white wines, harkening back to traditions past.

Beyond the unfortified white wines made from Palomino Fino, winemakers are bringing renewed attention to a remarkable range of traditional Andalusian varieties, including Vijiriega, Tintilla, Jaén Tinto, Perruno, Castellano, Melonera, Cañocazo, Malvasía, Moscatel, Pedro Ximénez... These lesser-known grapes are helping revive Andalucía’s rich and diverse winemaking heritage.