Ramon Saavedra used to work as a chef before he started making delicious wines. He never imagined he could make a living out of viticulture, so he pursued a career as a chef. He spent 15 years working in kitchens in the Costa Brava until he decided to return back home to Granada, in the province of Andalusia. 

He took over his family’s small vineyard, which they had only for their own consumption, and planted another 4 hectares on alluvial soil deposited at the basin, producing natural wines at 1200 meters above sea level in Granada through the mountains of Sierra Nevada.

The Cauzón Bodega winery is composed of 2.5 hectares of Syrah, Tinta Fina and Cabernet Sauvignón. Using organic farming since 1999, there’s been no need for chemicals in the vineyard. He hasn’t really needed them in the cellar either, using native yeast fermentations, no filtering or fining at any time and no additives of any kind, not even sulfur.

"We do what we say and say what we do." (Ramon Saavedra)