Bodega CauzónRamón Saavedra
From Michelin-starred kitchens to the desert heights of Sierra Nevada. Chef-turned-winemaker crafting uncompromising natural wines at 1,200 meters in the red rock wilderness of Andalusia.
From the Costa Brava to the desert—how a chef's homecoming unearthed Andalusia's highest natural wines.
For 15 years, Ramón Saavedra worked in Michelin-starred kitchens up and down the Costa Brava, most notably at the acclaimed Big Rock restaurant. He never imagined making wine for a living—his family's small vineyard in Graena was merely for subsistence, like any other household crop.
In 1999, Ramón made the unlikely decision to return to his native Cortes y Graena, a tiny municipality on the northern side of Sierra Nevada that looks like something from another planet: red rocks and sand stretching to the horizon, less than 200 kilometers from Africa. He took over the family's single hectare and planted four more on alluvial soils deposited at the mountain's basin.
Guided by his mentor Manolo Valenzuela of Barranco Oscuro (who first told importers about this "disciple" making wines in the mountains), Ramón learned to harness the extreme altitude and brutal diurnal shifts. What began as a departure from fine dining became a pilgrimage to pure, unadulterated terroir expression—no sulfur, no additives, no compromises.
"Zero additives of any kind, not even sulfur"—the radical transparency of a chef who treats grapes like ingredients.
Ramón approaches winemaking with a chef's precision and a desert hermit's asceticism. Since 1999, his vineyards have seen zero chemicals—not because of certification requirements, but because "there's been no need for them." The extreme altitude, intense UV radiation, and dry climate create a natural defense against pests and disease.
In the cellar, his philosophy is equally uncompromising: native yeast fermentations, no filtering or fining at any stage, and absolutely no additives—including sulfur. "We do what we say and say what we do" is not a marketing slogan but a way of life in this remote corner of Andalusia.
The extreme yields (never more than 2 kilos per vine, averaging 15 hl/ha) would be economically ruinous if Ramón prioritized quantity over quality. Instead, these are wines built for aging—structured by altitude, concentrated by desert stress, yet paradoxically fresh thanks to those cold Sierra Nevada nights.
Total Transparency
The red desert at the roof of Andalusia. Where melted snow waters ungrafted vines and Africa meets Europe.
Altitude
Among the highest vineyards in Andalusia, sitting at 1,080-1,200 meters on the northern slopes of Sierra Nevada. The extreme elevation provides the acidity and structure that defies the region's scorching reputation.
Soil
Alluvial red sandy loam deposited at the basin of Sierra Nevada—mineral-rich, free-draining, and phylloxera-free in the sandier sections. Some vines grow ungrafted on their own roots, a rarity in modern Europe.
Diurnal Shift
Brutal desert days give way to cold mountain nights—temperature swings of 30 degrees or more. Melted snow from Sierra Nevada provides the water. The result: thick-skinned grapes with ripe fruit and fresh acidity.
From the ungrafted vines of Iradei to the carbonic rush of Carbonicus—desert wines of impossible freshness.
Iradei
From phylloxera-free ungrafted vines planted in the sandiest soils. A blend of Tempranillo, Cabernet Sauvignon, Merlot, and Syrah. Once aged in used French and Hungarian oak; now evolved toward purity. The flagship wine that first put Cauzón on the map.
Cauzón
The namesake cuvée—100% Tempranillo from the highest elevation plots. Originally saw used oak until around 2016; the modern iteration is pure stainless steel, allowing the red desert terroir to speak without wood interruption. Ripe but structured, Mediterranean but mountain-fresh.
Carbonicus
Tempranillo fermented whole-cluster carbonic style—fresh, juicy, and immediate. The antithesis of the heavy, alcoholic reds Andalusia is known for. Bottled young to capture the ephemeral fruit of the high desert. A wine that proves Ramón can do "glou-glou" without sacrificing integrity.
Mozuelo
100% Garnacha from bush-trained vines. Fermented and aged in stainless steel to preserve the variety's wild strawberry and herbal notes. Named after the local dialect term for the grape, this is Ramón's love letter to Mediterranean sunshine kept in check by altitude.
Cauzón Blanco
A rare white from the red desert: Macabeo (50%), Viognier (20%), Chardonnay (15%), and Sauvignon Blanc (15%). Six months on lees in stainless steel without sulfur additions. Citrus, floral notes, and surprising lightness for a region known only for reds.
Fresa Salvaje
"Wild Strawberry"—a pale, delicate rosé that captures the high-altitude freshness of Graena. Direct-pressed and fermented naturally, it's the desert's answer to Provençal rosé, with more mineral tension and less sun-baked heaviness. Limited production.
Duende
Named after the elusive spirit of Spanish art and emotion—the "duende" that Lorca wrote of. This is Ramón's most ethereal wine, often varying in composition but always seeking the ghost in the machine. When available, it represents the purest expression of a given vintage's soul.
Cauzón Rosado
The traditional rosé—deeper than Fresa Salvaje, more structured, built for the table rather than the terrace. Typically based on Garnacha with splashes of other red varieties. A serious pink wine that can age, challenging the "rosé is for summer" mentality.
The Hermit of Graena
Ramón Saavedra has become a cult figure in the natural wine world—not through marketing or social media, but through the sheer integrity of his bottles. In a region where most producers chase volume and alcohol, he has proven that Andalusia can produce wines of restraint, complexity, and terroir transparency.
His wines sell out quickly, which is unfortunate because they age spectacularly. Those who resist the temptation to drink them young are rewarded with evolution that seems impossible given their zero-sulfur, unfiltered origins. Like the desert itself, these wines are tough, resilient, and surprisingly alive.
- Pioneer of high-altitude Andalusian natural wine
- Mentored by Manolo Valenzuela (Barranco Oscuro)
- Ungrafted vines on phylloxera-free soils
- Zero sulfur since 1999
- Chef's precision applied to winemaking
- Guardian of unpopular truths in hot climates