The impossibly charismatic Ramon Saavedra made a pretty impressive sea change almost 20 years ago when he left his life working as a chef in the Michelin star restaurant Big Rock on the Costa Brava and returned to his village of birth to learn how to make wine with just one hectare of vines and olive trees inherited from his family. Little by little he grew and that one hectare has turned into six, all located just a 3 minute drive from his family home in Graena, 1080m above sea level, on the northern side of Sierra Nevada.
The summers in this part of Granada are brutal, which is why many people opt to live in caves, but the high altitude means that the evenings are cool so Ramon’s wines have a lot of structure but also maintain a sense of freshness. The red sandy loam soil is very mineral rich and melted snow from the mountains is used to water the vines. Ramon is definitely a firm believer of quality over quantity and always prunes his vines to ensure that they never yield more than 2 kilos of grapes per vine.
Mozuelo is a short 4-day maceration, creating a wine that is a lithe, translucent ruby, bursting with spicy, peppery juice and absolutely loaded with pure-fruited raspberry. The kind of freshness that only comes from locations with such extreme diurnal temperatures. Serve it with a little bit of a chill, lay back and pretend you're in Andalucia.