Learn more about Andalusia
Andalusian viticulture is concentrated in three main areas: the Jerez triangle (Jerez-Xérès-Sherry, Manzanilla-Sanlúcar and, in Córdoba, Montilla-Moriles), the DO Málaga and Sierras de Málaga, and an emerging production covered by the IGP Cádiz and vineyards in Granada and Almería. The common climatic denominator is heat, moderated on the coast by Atlantic and Mediterranean influences, with a calcareous albarizo substrate in the zones of greatest viticultural vocation.
The systems of flor and criadera y solera define the production of the region's biologically and oxidatively aged wines. White varieties dominate: Palomino Fino in Jerez and Sanlúcar, Pedro Ximénez in Montilla and Málaga as the base for naturally sweet wines. The diversity of styles—from the driest, most saline biological Fino to the maximum-concentration PX wines—makes Andalusia the region of greatest richness in the typology of Spanish fortified wines.
