Andalucía, in southern Spain, is a historic and sun‑baked wine region best known for Jerez de la Frontera and Montilla‑Moriles, where centuries‑old traditions shaped the world of sherry. Vineyards range from coastal Cádiz with maritime influence to inland plains and foothills. Producers make intense fortified styles alongside lusciously sweet wines from sun‑dried grapes, while recent generations revive and modernize dry reds and whites. The region’s wines reflect a blend of Moorish heritage, local grapes and solera ageing systems, offering vivid oxidative, saline and raisined flavour profiles that distinguish Andalusian viticulture on the international stage.
Andalucía has a hot Mediterranean climate with strong summer heat mitigated along the Atlantic and Bay of Cádiz. Soils vary: the famous albariza chalky marl around Jerez, clay‑rich barros and sandy arenas, plus higher rocky soils in inland sierras. Low elevations and long sun exposure favour ripeness and raisining; coastal breezes and higher altitude sites provide cooling for fresher styles.
Discover the grapes that define Andalucia.
