Wine Tours from Malaga

The tour takes in three distinct appellations within Andalucía. The D.O. Málaga covers the sweetened and fortified wines the province is historically known for, particularly Málaga Dulce, made from Pedro Ximénez and Moscatel grapes. The D.O. Sierras de Málaga covers dry table wines produced in the inland mountain zones, a category that has evolved substantially in quality over the past two decades. The Serranía de Ronda, within the Sierras de Málaga appellation, produces wines at altitude from varieties including Cabernet Sauvignon, Syrah, Petit Verdot and Tempranillo under conditions that give the wines freshness and structure unusual in southern Spain. The contrast between these three styles is one of the pleasures of the tour.

The most historically important wine of the province is Málaga Dulce, a sweet, fortified wine made primarily from Pedro Ximénez and Moscatel grapes that were, in the 18th and 19th centuries, among the most prized wines in Europe. The wine fell out of fashion in the 20th century but has experienced a revival, with producers making both traditional aged expressions and lighter, fresher interpretations. Alongside the dulce wines, the dry table wines of the Sierras de Málaga D.O. represent the contemporary direction of the region — structured, food-compatible and increasingly recognised by critics.

Andalucía is most internationally associated with sherry, produced in the Jerez region of Cádiz province, and with Málaga’s fortified wines. However, the region produces a far wider range than these categories suggest. The Sierras de Málaga produces quality dry red and white table wines. Montilla-Moriles in Córdoba province makes wines in styles similar to sherry but from the Pedro Ximénez grape. The wine tours from Málaga focus specifically on the Málaga province appellations, often overlooked even by wine enthusiasts, and on the compelling story of a wine region in the middle of a serious revival.

Yes. The wine tours from Málaga are fully inclusive of all meals — breakfasts at your hotels, lunches at restaurants in the wine towns and villages you visit, and dinners each evening. Wine is included with meals and throughout tastings. The food is an integral part of the experience: we eat in places that serve local produce, cooked in local style, and the meal choices are made with as much care as the bodega itinerary.

Yes. Every bodega visit includes the opportunity to purchase wines directly from the producer at cellar-door prices. Many of the smaller producers do not export, so this may be the only way to acquire their wines. We recommend building some luggage capacity into your packing.

Technically, the tour runs year-round, and every season has something to recommend it. The vintage harvest — la vendimia — takes place in September and early October, and visiting during this period adds the energy of the harvest to bodega visits. Spring (March to May) and autumn (October to November) offer the most comfortable temperatures for travel and the most photogenic landscapes. Summer is possible but hot in the interior; we advise against July and August for land-based touring in Andalucía generally.

The two tours are complementary rather than overlapping. The Sherry Triangle Tour focuses specifically on sherry and the Jerez region — a fortified wine with a centuries-old production culture and a distinct identity. The Wine Tours from Málaga explore dry and sweet table wines from three geographically separate appellations within Málaga province, with a strong emphasis on younger and independent producers. Together they cover the full breadth of Andalucían wine. Many guests who have done one return for the other.