It is unclear precisely where vines were first cultivated in Spain or who brought winemaking techniques to the Iberian peninsula. Various sources believe the first vineyards were cultivated on the southwest coast of Andalusia, which may also have been the entrance point for the first vines reaching the peninsula.
The warm climate enhanced the strong, sweet nature of the wines, allowing them to stand up well to long journeys. By the early Christian era spanish wines were one of the most frequently traded products in the Mediterranean and North Africa.
The Romans continued to produce wine on the peninsula, introducing their own particular techniques over time - for example, the addition of resins and aromatic essences, and ageing in small clay amphorae in sunlit attic areas or next to chimneys.
The arrival of the Arabs in the 8th century slowed the development of winemaking as the Koran prohibited the consumption of fermented and alcoholic drinks.
Spanish winemaking really took off after the Reconquest of Spain by the Catholic Kings.
The transformation of the image and quality of Spanish wines during the last quarter of the 20th century has been truly remarkable.
In particular, recent years have witnessed the emergence of a new generation of master winemakers who have learned to blend tradition and quality with innovation, giving rise to unique wines of unprecedented quality that enjoy unqualified success worldwide. |
