The terroir is nothing short of extreme, from barren, yet mineral-rich soils, to alluvial gravel and red clay in the “badlands” north of Sierra Nevada, drained by torrential winter rains and starved of summer water.
The wineries closest to the city of Granada are located on a high plain at the northern foothills of the Sierra Nevada, with an elevation around 900-1,000 meters.
Known for its arid, eroded landscape of badlands and gullies, this region is famous for its traditional cave houses and serves as a natural, scenic gateway to the Sierra Nevada mountains.
The vines themselves stand as survivors, low, gnarled, twisted into shapes that seem almost sculptural, their thick woody arms bearing the marks of countless dry seasons.
Their leaves form a sparse, silvery-green canopy—small, tough, turned edgewise to the sun to minimize water loss—casting faint, trembling shadows across the barren earth.
Along the winding lanes of rural Granada, we also stop to meet the guardians of Andalucía’s most coveted flavours, from legendary Jamón Serrano to artisan queserias producing raw milk goat and sheeps milk cheeses.
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