The terroir is nothing short of extreme, from barren, yet mineral-rich soils, to alluvial gravel and red clay in the “bad-lands” north of Sierra Nevada, drained by torrential winter rains and starved of summer water.
Less than an hour from Granada, local vineyards sit between 900m and 1400m, where the diurnal swing can exceeds 20°C, locking acidity into thick-skinned grapes and slowing ripening to a crawl.
The result is juice of intense concentration, with notes of wild herbs, iron, and salinity that seems both borrowed from the terroir as well as distant Mediterranean breeze.
Across the high, sun-scorched slopes of Granada’s mountain ranges, these micro-wineries have no marketing departments, no temperature-controlled halls. Their wines are the fermented essence of a single slope, a single vintage, a single family’s stubborn refusal to do anything the easy way.
Set high on the southern slopes of Sierra Nevada in Granada, are a dozen or so, boutique cellars that are quietly turning the province into one of Europe’s most exciting regions of natural wine.
Climate change is pushing other Spanish regions toward higher sites, yet Granada has been there for centuries. Yields will stay low, prices reasonable, and the commitment to zero-input farming is only intensifying.
Follow the winding lanes of rural Granada 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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