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One of the most legendary of the names associated with sherry, with a flawless discernment for this world-class tipple. The company was founded in 1730, and a tour of the famous Moorish-style cellar “de la Ina” is de rigueur when in Jerez (see Málaga and Cádiz Provinces).

Although most of the main sherry producers are now largely owned by British multinationals, this bodega is an encouraging example of one that was bought back by the family, disillusioned with the way things were going. Founded in 1835, their operation has two historic cellars, as well as the original tasting room.

The distinctive silhouetted figure, The Don, dating from 1928, is one of the first trademark images ever created. In a Portuguese black cape and a wide-brimmed Spanish hat, he is recognized worldwide. The House of Sandeman was founded in London in 1790; the tour here includes tastings.

Visitors cannot fail to notice the black cutouts of the noble bull adorning many Andalucían roadside hills. It is the symbol of this venerable sherry and brandy producer is a protected part of regional heritage.

What distinguishes the wines here is two-fold. Giant terracotta containers (tinajas ) are sunk into the ground to keep the contents at a constant temperature, while the hot local climate ripens the grapes for a stronger wine (see Montilla).

This organic wine producer employs an old system called solera , in which young wines on top are blended with older ones below, until they mature.

Not only can you get the best of Andalucía’s vintages here, but there’s also a good selection of Spain’s finest, such as Ribera del Duero. Delicious tapas , too.

This bodega produces the traditional Málaga wines as well as its own fino that is dry and pale. They sell the wines in souvenir bottles that may take the form of a matador, a guitar or castanets.

This bodega was one of the first to realize the potential of the Zalema grape varietal for creating young wines.

This producer has taken use of the Zalema grape a step or two further. A series of large underground fermenting vats form a subterranean cellar, where they make Andalucía’s only sparkling wine, Raigal.