It extends across the south of the province of Córdoba, cultivating different varieties of grapes among which Airen, Moscatel, Pedro Ximénez, Torrontés and Baladi. Its origins date back to the arrival in Spain of the early Mediterranean civilizations of Greeks and Latins, from the eighth century BC. Enjoy international fame and are an essential part of the Cordoba cuisine. The Fine wines called, are pale, dry and slightly bitter color, with some nutty aroma. They are prepared by the classical method of biological aging under the "flor". The Amontillados are dry and intense hazelnut aroma, amber or gold. The Olorosos are velvety, aromatic, dry wines similar to mahogany color. The Palo Cortado are similar to those in Amontillados and Olorosos aroma flavor and color. The Raya are similar to the odor, but with less taste and aroma. The Pedro Ximenez sweet wines are made from grapes of that variety, ruby color, very rich in sugars. The Moscatel are naturally sweet wines obtained from musts that variety.
Aguilar de la Frontera, Baena, Cabra, Castro del Río, Doña Mencía, Espejo, Fernán Núñez, La Rambla, Lucena, Montalbán, Montemayor, Montilla, Monturque, Moriles, Nueva Carteya, Puente Genil, y Santaella.