Andalusia is home to the iconic Muchada-Léclapart estate, born from the partnership between oenologist Alejandro Muchada and French producer David Léclapart. The two friends met during a harvest and decided to establish their own vineyard near Cádiz. Their philosophy is closely aligned with that of natural wines: nature, the long-term vitality of the soils and respect for biodiversity are their foremost priorities. So, it’s only natural that they adhere to biodynamic principles in the vineyard and in the winery. The winemakers cultivate Palomino Fino, a grape variety typical of the region, from vines around 60 years old. Harvesting is carried out entirely by hand, and winemaking follows a low-intervention approach. Fermentation is driven by the native yeasts naturally present on the grapes, and no sulphites are added. The estate’s aim is to preserve the delicate harmony between people, animals and plants to craft authentic wines that reflect the purest expression of their terroir.

Palomino, the flagship grape variety of the Andalusian vineyards, is renowned for being particularly vigorous and productive, and thrives on dry terroirs that are well exposed to the sun. The Muchada-Léclapart vineyard brings out the full potential of its unique grape variety, harvested from 65-year-old vines. The west-facing vines grown on this plot of over one hectare are grown using biodynamic and eco-friendly cultivation methods to draw all their resources from the limestone subsoil. In the cellar, spontaneous fermentation occurs triggered by the natural yeasts present in the grapes. Finally, the wine is vinified in used Bordeaux barrels for nine to ten months before bottling. Elegant, this dry white wine is marked by floral fragrances combined with notes of gunpowder. The soft tannins and hint of acidity strike a fine balance on the palate. The finish is extremely pleasant, enhanced by some delicious saline touches.