Spain’s wine diversity is vast, reflecting its varied climates, grape varieties, and winemaking traditions. Traditionally, Spain has been known for wines from Rioja, Ribera del Duero and Priorat, which are often aged in oak barrels and made with grapes like tempranillo, garnacha, and monastrell. The country also produces vast amounts of sparkling Cava from Catalonia, sherry from Jerez, and albariño from Galicia’s Rías Baixas region. Each region has its distinct style, with winemaking techniques ranging from long barrel aging to modern innovations.
In recent years, Spain has seen a rise in low-intervention and natural winemaking. Producers in regions like Catalonia, Andalusia, and Castilla-La Mancha are adopting organic or biodynamic farming practices and minimizing the use of chemicals, additives, and technology in the cellar. These winemakers focus on indigenous grape varieties and natural fermentation methods, often using wild yeasts and avoiding filtration or sulfite additions. The result is a new wave of wines that are often raw, expressive, and a bit more rustic, allowing for unique and unpredictable flavor profiles. This trend towards natural wine reflects a broader movement in Spain toward sustainability, experimentation, and reconnecting with traditional, pre-industrial methods of winemaking.
