Andalucía Beyond Jerez

1. Overview

Beyond the borders of the Jerez–Xérès–Sherry DO lies a collection of Andalusian regions with distinct histories, soils, grapes, and winemaking traditions.
These areas include Montilla–Moriles, Málaga & Sierras de Málaga, Condado de Huelva, Vino de la Tierra de Cádiz, Granada/Sierra Nevada, and smaller inland or coastal VdlTs.

While fortified wines remain an important legacy, Andalucía’s wider landscape now produces:

• Unfortified PX Finos and oxidative PX wines
• Naturally sweet Moscatel & PX created via asoleo
• High-altitude whites & reds from Granada
• Slate-driven dry Muscat from Málaga
• Saline still Palomino and Tintilla de Rota reds in Cádiz
• Amphora-fermented and low-intervention wines

This diversity is shaped by altitude, proximity to the Atlantic or Mediterranean, and an array of soils from chalk to slate.

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2. Historical Context

Fortified wines long defined Andalusia, but the 20th-century contraction of these markets and a renewed interest in local terroir catalysed a shift toward:

• Indigenous varieties (Tintilla de Rota, Vigiriega, Romé, Zalema, Perruno)
• Unfortified Palomino and PX wines
• High-altitude viticulture
• Natural and amphora-based practices
• Single-vineyard and pago-focused expressions

The result is a broad and increasingly precise regional mosaic.

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3. Climate & Terroir

Climate Patterns

• Cádiz & Huelva: Atlantic influence, humidity, cooling Poniente winds
• Málaga Axarquía: steep, slate hillsides facing the Mediterranean
• Montilla–Moriles: hot interior; PX reaches high natural alcohol
• Granada: extreme altitude (700–1,300 m), large diurnals

Soils

• Chalk/albariza-like formations in Montilla–Moriles and parts of Cádiz
• Slate (schist) in Málaga Axarquía
• Clay-limestone for Tintilla de Rota
• Sand near Chipiona for Moscatel
• Metamorphic, volcanic, and schist soils in Granada

Altitude and soil together define the region’s stylistic diversity.

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4. Regional Profiles

4.1 Montilla–Moriles DO (Córdoba)

The global epicentre of Pedro Ximénez (PX) and a region producing Sherry-like wines without fortification due to PX’s high natural sugar.

Key Features

• PX reaches 15–16% potential alcohol → unfortified Finos
• Chalk soils similar to albariza (“albariza de Córdoba”)
• Solera ageing used similarly to Jerez
• Sweet wines made using asoleo and arrope (explained below)

Styles

• Fino (unfortified): saline, almond, slightly broader than Jerez Finos
• Amontillado & Oloroso: PX-based, oxidative
• PX dulce: rich, raisin, fig, toffee
• Still PX: increasingly terroir-focused

Producers

Alvear, Pérez Barquero, Robles

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4.2 Málaga DO & Sierras de Málaga DO

Málaga DO (Historic Sweet Wines)

The home of Spain’s oldest continuously documented sweet-wine tradition.

Styles

• Málaga Dulce & Málaga Virgen (sweet, often oxidatively aged)
• PX Dulce (asoleo + oxidative ageing)
• Moscatel Naturalmente Dulce

Techniques

• Asoleo – sun-drying grapes for sweetness
• Arrope – must reduction for depth and colour
• Fortification optional depending on style

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4.3 Sierras de Málaga DO (Modern Still Wines)

A high-altitude DO producing distinctive whites and reds.

Grapes

• Whites: Moscatel de Alejandría, Chardonnay
• Reds: Syrah, Tempranillo, Cabernet Sauvignon, Romé (local)

Producers

Bentomiz, Sedella, Schatz, Cortijo Los Aguilares

Styles

• Aromatic dry Muscat
• Mineral, slate-driven whites
• Fresh, structured reds from altitude

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4.4 Condado de Huelva DO

A region near Portugal specializing in still whites, flor wines, and sweet Moscatel.

Key Grape

• Zalema – drought-resistant, neutral profile

Styles

• Condado Pálido: flor-aged, lightly fortified
• Condado Viejo: oxidative
• Sweet Moscatel and modern dry whites

Producers

Iglesias, Sauci

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4.5 Vino de la Tierra de Cádiz

A centre for unfortified Atlantic wines and the revival of Tintilla de Rota.

Grapes

• Tintilla de Rota (local Graciano biotype)
• Palomino (for still whites)
• Syrah, Cabernet Sauvignon, Tempranillo, Merlot
• Perruno, Vigiriega, other heritage whites

Producers

Forlong, Luis Pérez, Cota 45, Vinifícate, Primitivo Collantes

Styles

• Tintilla reds: floral, high acidity, savoury spice
• Still Palomino: saline, mineral, Atlantic-influenced
• Amphora-fermented whites and naturals

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4.6 Granada / Sierra Nevada VdlTs

Mountain viticulture at some of Spain’s highest vineyards.

Grapes

Vigiriega, Moscatel, Chardonnay; Tempranillo, Garnacha, Syrah, Cabernet

Producers

Barranco Oscuro, Calvente, Señorío de Nevada

Styles

• High-acid, alpine whites
• Fresh, low-alcohol reds
• Minimal-intervention wines

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4.7 Additional Emerging Zones

• Sierras de Córdoba – still PX, modern blends
• Costa Tropical – Muscat in subtropical conditions
• Doñana – sandy soils, light whites

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5. Asoleo — Sun-Drying Technique for Sweet PX & Moscatel

Asoleo is the traditional Andalusian method for concentrating sugars in PX and Moscatel by sun-drying freshly harvested grapes.

Process

1. Grapes laid out on esparto grass mats (paseras) in direct sun
2. Dried for 5–15 days depending on conditions
3. Turned manually to avoid rot and ensure even dehydration
4. Water loss raises sugar content dramatically (PX often >350 g/L)
5. Pressing yields extremely dense, viscous must
6. Fermentation is minimal → naturally sweet wine before fortification/ageing

Impact

• Intensifies raisin, fig, date aromatics
• Produces the dense texture of traditional PX
• Enables natural sweetness without chaptalisation
• Begins oxidative precursors that evolve in barrel

Asoleo is central to Montilla–Moriles PX dulce, Málaga PX, and Moscatel Naturalmente Dulce.

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6. Arrope — Concentrated Must Used in Málaga Sweet Wines

Arrope is a traditional technique used mainly in Málaga DO, producing a deep, caramelised must that adds colour, sweetness, and complexity to certain sweet wines.

How Arrope Is Made

• Fresh must is slowly heated and reduced (often to 1/3 or 1/4 of original volume)
• Concentration triggers Maillard-like reactions, increasing caramel, toffee, and coffee aromas
• The result is a thick, dark, syrupy must

Use in Wine

• Added in small proportions to Málaga sweet wines
• Enhances:
  • Colour (mahogany/ruby tones)
  • Sweetness
  • Aromatic depth (toffee, caramel, burnt sugar)

Distinction From Asoleo

Technique	Method	Purpose
Asoleo	Sun-drying grapes	Natural raisining, sweetness, fruit concentration
Arrope	Heating & reducing must	Caramelisation, colour, oxidative complexity

Asoleo = grape dehydration
Arrope = cooked must concentration
Both define historic Málaga styles.

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7. Key Grapes (with Skin Thickness & Hazards)

Variety	Colour	Skin Thickness	Vigour	Ripening	Preferred Soils	Hazards	Wine Traits
Pedro Ximénez	White	Thin–medium	Medium	Early–mid	Chalk, sand	Botrytis, sunburn	Sweet wines; fig, raisin, molasses
Palomino Fino	White	Thin	High	Early	Albariza	Wind, sunburn	Saline, neutral still whites
Moscatel de Alejandría	White	Thin	High	Mid	Sand, schist	Sunburn, rot	Floral, honey, citrus blossom
Zalema	White	Medium	High	Mid	Clay-sand	Drought	Light, neutral whites; flor potential
Tintilla de Rota	Black	Thick	Low	Late	Clay-limestone	Heat stress	Floral, high acidity, spicy reds
Romé	Black	Medium	Medium	Mid	Slate	Drought	Pale, aromatic reds
Vigiriega	White	Thin	Medium	Late	Mountain soils	Cold nights	Crisp, high-acid whites

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8. Winemaking Approaches

• Unfortified PX Finos and oxidative PX wines (Montilla–Moriles)
• Flor ageing in Huelva (Condado Pálido)
• Asoleo & Arrope for sweet wines in Málaga & Montilla
• Tinaja fermentation in Cádiz and Málaga
• High-altitude fermentations in Granada
• Wild ferments, whole-cluster, minimal sulphur common among natural producers

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9. Regional Style Overview

Montilla–Moriles

• Unfortified Finos
• Oxidative PX-based wines
• PX dulce (asoleo)

Málaga / Sierras de Málaga

• Moscatel and PX sweet wines (asoleo + arrope)
• Slate-driven dry whites & reds

Vino de la Tierra de Cádiz

• Tintilla de Rota reds (acid + spice)
• Still Palomino whites (saline, mineral)
• Amphora ferments

Condado de Huelva

• Flor-aged Condado Pálido
• Sweet Moscatel
• Light Zalema whites

Granada

• Crisp mountain whites
• Low-alcohol reds
• Natural wines

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10. Producers (embedded)

• Montilla–Moriles: Alvear, Pérez Barquero, Robles
• Málaga/Sierras: Bentomiz, Sedella, Schatz, Cortijo Los Aguilares
• Cádiz: Forlong, Luis Pérez, Cota 45, Vinifícate, Primitivo Collantes
• Huelva: Iglesias, Sauci
• Granada: Barranco Oscuro, Calvente, Señorío de Nevada

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11. Wines to Seek Out

• Unfortified Fino (Pérez Barquero)
• Alvear PX 1927
• Bentomiz Ariyanas dry Moscatel
• Sedella mountain red
• Tintilla de Rota (Luis Pérez)
• Cota 45 “Ube”
• Barranco Oscuro whites
• Condado Pálido (Huelva)

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12. Visiting Notes

• Montilla: chalk hills & PX drying patios
• Málaga Axarquía: steep slate vineyards
• Cádiz: Atlantic-influenced still-wine cellars
• Granada: Sierra Nevada foothill vineyards
• Huelva: coastal flor bodegas

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13. Summary

Andalusia beyond Jerez encompasses chalk, slate, and mountain vineyards producing a wide spectrum of wines: unfortified PX Finos, slate-driven dry Moscatel, saline Palomino whites, structured Tintilla reds, and historic sweet wines defined by asoleo and arrope.
Rather than a single identity, the region offers varied expressions shaped by altitude, soil, and maritime or mountain influence.
This diversity reflects both deep historical traditions and a growing movement toward terroir-based, site-specific Andalusian wines.