Andalusia Wine

Andalusia is home to several Denominaciones de Origen (DO/DOP) shaped by hot summers, coastal influence, and long-established fortified-wine production. While Sherry dominates international recognition, other protected regions produce sweet wines, oxidative styles, and a growing range of dry table wines.

Andalusia also includes multiple IGP / Vino de la Tierra areas, which cover smaller zones and typically allow broader grape and winemaking options than DO rules.

Denominaciones de Origen (DO/DOP)

Centered around Jerez de la Frontera, El Puerto de Santa María, and Sanlúcar de Barrameda. Famous worldwide for Sherry, a fortified wine made in styles ranging from dry Fino and Manzanilla to rich Oloroso and Pedro Ximénez.

A sub-region of Jerez with its own DO. Specializes in Manzanilla, a type of Fino Sherry aged under flor yeast in coastal Sanlúcar, giving it a lighter, saline character.

Located inland near Córdoba. Known for fortified and naturally sweet wines made primarily from Pedro Ximénez grapes. Often compared to Sherry, though the wines are usually fuller and richer.

A historic DO on the Mediterranean coast, famous for its sweet wines. Produced mainly from Moscatel and Pedro Ximénez, Málaga wines can range from golden and fresh to dense and raisin-like.

Overlaps with Málaga DO but focuses on still wines. Produces modern reds, whites, and rosés from both native and international varieties in mountain vineyards.

Located west of Seville, near the Portuguese border. Known for fortified and sweet wines made from Zalema and Pedro Ximénez, as well as some fresh, dry whites.

Covers vineyards in the Sierra Nevada mountains. Produces reds, whites, and rosés from both traditional and international varieties, often grown at high altitude for freshness.

A small DO north of Cádiz. Produces a mix of still and fortified wines, recognized for its unique local character.

IGP Areas (Vino de la Tierra)

• Desierto de Almería
• Norte de Almería
• Ribera del Andarax
• Láujar-Alpujarra
• Sierras de Las Estancias y Los Filabres

• Altiplano de Sierra Nevada
• Laderas del Genil
• Cumbres del Guadalfeo

• Córdoba
• Villaviciosa de Córdoba

• Bailén
• Sierra Sur de Jaén
• Torreperogil

• Sierra Norte de Sevilla
• Los Palacios

• Cádiz

Andalusia’s wines are defined by a handful of historic white grapes used for Sherry and sweet wines, alongside a growing presence of international varieties in newer DOs.

White Grapes

Grown mainly in Montilla-Moriles and Málaga. Famous for intensely sweet wines made from sun-dried grapes, with flavors of raisins, figs, and molasses.

Widely planted along the Mediterranean coast. Used in Málaga and Sierras de Málaga for aromatic sweet wines with floral and citrus notes.

A traditional grape of Condado de Huelva. Produces light, fresh whites and fortified wines, often blended with Pedro Ximénez.

Chardonnay, Sauvignon Blanc, and Viognier are increasingly grown in Sierras de Málaga and Granada for modern still wines.

Black Grapes

Common in Sierras de Málaga and Granada, producing structured reds with spice and ripe fruit.

Spain’s most widely planted red grape, also used in Andalusia for approachable reds and blends.

Found in newer DOs like Sierras de Málaga and Granada, used in international-style blends.

A native Andalusian red grape, now rare, but still cultivated in parts of Málaga for fresh reds and rosés.

Andalusia’s wines reflect centuries of tradition, from the fortified Sherries of Jerez to the sweet wines of Málaga, while also embracing modern still wine production in newer DOs.

Sherry

Pale, dry, and delicate, aged under flor yeast. Crisp with almond, green apple, and saline notes.

A type of Fino made in Sanlúcar, with a lighter, fresher style and marked sea-breeze salinity.

Begins as Fino under flor, then continues aging oxidatively. Combines freshness with nutty complexity.

Aged oxidatively without flor. Rich, dark, and full-bodied, with flavors of walnuts, leather, and spice.

Rare style with the finesse of Amontillado and the body of Oloroso.

Intensely sweet, made from sun-dried PX grapes. Thick and dark, with raisin, fig, and molasses flavors.

Still Wines

Crisp wines from Zalema, Chardonnay, and Sauvignon Blanc, sometimes aged in oak for added complexity.

Syrah, Tempranillo, Cabernet Sauvignon, and Merlot produce structured modern reds, often blended with Mediterranean influence.

Increasingly produced, particularly in Sierras de Málaga and Granada, from Tempranillo or native Romé grapes.

Sweet Wines

Aromatic sweet wines from Muscat of Alexandria, with floral, citrus, and honeyed notes.

Rich, naturally sweet wines made from Pedro Ximénez, often more full-bodied than PX from Jerez.

Aged sweet wines with deep, concentrated flavors.