Granada estate agency present for sale an investment opportunitity for wine making enthusiasts and company´s to purchase a cave winery and land with Industrial unit of 752m2 and 152,000m2 of land located in the area of Cortes y Graena. The land is capable of producing 1,141,666.20kg of grapes per year producing 30,000 Bottles of wine per year.

The winery was inaugurated in 2008 and, in its short history, has already harvested important awards. Currently, it sells 5 high-quality wines, cared for and pampered since the production and collection of the grape until the last moment of its elaboration. It is important to say that both the land in its entirety as well as the winery are certified to practice organic farming, the certificates are valid. The winery is located in a magnificent enclave, surrounded by three natural parks, the of Sierra Nevada, Sierra de Huetor and Sierra de Baza, which provide a wonderful landscape from its location, opening up a beautiful valley with the slopes as a backdrop from Sierra Nevada. Elements that made this place chosen at the beginning of the project, in addition, for the added value of being able to also develop a point of interest, for wine tourism. Being able to count on numerous activities of interest for this type of tourism. Likewise, the winery is less than 5km away. of a spa, which has a quality of water, listed as the second in Europe for its healing properties.


Currently, the winery produces young red wines aged in barrels, although that its facilities are equally prepared for the reception and processing of vi-
us whites, both young and aging. The productive system that this company follows in the elaboration is described below. boration of their broths.

The climate and the soil are essential for get quality wines, but not less important is the vinification process. So much so depending on the procedures winemakers used in the production, of the better grape can come out a bad wine and from a grape deficient a correct wine. With exceptions, from the beginning of September to the middle of
October the grape harvest takes place. vintage is from manual type, making a first selection of the grape by separating the damaged clusters.

The healthy grape is then transported winery in the least aggressive way possible, putting special care that the grain does not deteriorate by excessive pressure, which would cause a unwanted premature fermentation. Transport be carried out in perforated plastic boxes base that do not exceed 15 Kg. capacity.

The unloading of the grape is done in the receiving dock and subsequently poured on the destemmer-crusher, prior analysis of the fruit to determine its health status and its
sugar and acid content. the crusher will press the grain just right To prevent nuggets and scratches or stalks (structural support of the bunch) break, contaminate the must and are not transmitted herbaceous and bitter flavors of this part cluster woody. The scratch will be evacuated to a container using a scraper aspirator. The resulting paste is transferred by means of the “paste delivery pump” to the tanks of fermentation, without coming into contact with the air to prevent the start of fermentation, where they will carry out the first fermentation known as alcoholic fermentation and will macerate with the solid parts of the grape (skins and seeds) for taking color. It should be clarified that in red wines
They carry out two fermentations. The first, called alcoholic fermentation or “tumultuous” (due to the great activity that the yeasts develop in this stage), the sugars break down into alcohol with release of carbon dioxide at the same time that the coloring matter of the skin dissolves in the must. carbon dioxide

resulting pushes the skins up, forming a natural barrier called “hat”, which must be soaked with the must to activate the extraction of color in an operation called “remounting”. Likewise, the skin must also be removed periodically, it is what is called “bazuqueo”. Once the color is achieved, proceed to the “discover”, consisting of transferring the liquid, already separated from the solid matter, to another tank in which the second fermentation called malolactic fermentation will take place, which gives the wine finesse and smoothness, by transforming a strong acid such as malic acid, into another smoother and more unctuous, the lactic. The solid remains left over from the first fermentation, are subjected to pressing, obtaining the so-called “press wine”, very rich in color and tannins, and that should not be mixed with the rest. Once both are done fermentations, the wine is subjected to various racking and clarification treatments and stabilization, variable according to their destination and tending to preserve the “cleanliness” of the
bottled product.


Reception and winery facilities:
– Destemmer-crusher.
– Vintage pump.
– Pneumatic press.
– Hopper with auger for unraveling.

Fermentation facilities:
– Stainless steel tanks. fermentation w / shirt.
– Stainless steel tanks. storage
– Sulfur dosing equipment.
– Refrigeration-stabilization equipment.
– Oak barrels.
– Sleepers for barrels.
 Portable oenological electric pump.

Packaging facilities:
– Plate filter.
– Semi-automatic filler-capper with 6 taps.
– Self-adhesive labeling machine w/against labeling machine.
– Capping rollers.
Other facilities necessary for the operation of the industry will be:
– Tubular exchanger.
– Stainless steel tank. Stabilizing isotherm.
– Isothermal polyester buffer tank.
– Laboratory.
– Other elements and tools.


Bottles per year = 913,333
Kg of grapes per year = 1,141,666.20.

Bottles per year = 30,000 (maximum quality organic wine)


There is no workload because the arborists, grape harvesters and the winemaker are contracted for punctual work periods.


The winery has special caves that allow the temperature of the
came between 18o – 19oC. The structure of the warehouse is a metal frame with standardized profiles with the sizing and layout indicated on the plans.
The roof is made up of sandwich panel sheets, imitation tile, supported on the straps by rigid screw fixing for tightness and fastening test The water supply is carried out by means of the construction of a well with the pertinent authorization from the Guadalquivir Hydrographic Confederation and a small water treatment plant.
The supply of light is carried out by means of an electric current generator, being The installation of solar panels is planned. The power line is only 800m away, so
what the connection costs, if necessary, would be reduced. That is why the warehouse, has its electrical installation also prepared for this option.

OFFICE 16.82 m2
CORRIDOR 6.24 m2
PACKAGING 39.84 m2
HIS P. USEFUL SHIP 477.57 m2
HIS P. BUILT 506.94 m2 SHIP
CAVE CELLAR 1 95.00 m2

CAVE CELLAR 2 95.00 m2
CORRIDORS 84.61 m2


The society. owns a cultivated area of ​​18.5 hectares, six of which which are occupied by vineyards of the Tempranillo and Merlot varieties, with which
they usually work. The rest of the farmland is currently fallow, that is to say, there is no implanted crop, in order to increase the viticultural surface in
function of demand. The vineyard is located a very short distance from the winery, which that allows us to avoid overheating of the grape, eliminating the possibility of anomalous fermentations that harm the subsequent quality of the final product. See Plan 1. Our vines are arranged in a conduction system known as trellis and
with a double cord formation system, which allows maximum reception and distribution of radiation, good maturation of the bunches, better plant health, improves the application
of health products and facilitates the harvest. However, considering the large wine tradition that drags the area where we are located (Alhama-Fardes River Valley), there is the possibility of buying grapes from various winegrowers in the area, from different variety and high quality.

The influence of the soil is decisive for the life cycle of the strain. The productivity of a vineyard is conditioned by the soil on which it sits. The soil of our lands
classified as clayey and stony with boulders and gravel, well drained, which It provides robust and full-bodied wines, with a high alcohol content and deep color. Is
It is important to take into account the ability of clay to retain water in the form of humidity, a condition of great importance for the final result, in any case, the farm
consists of a well and drip irrigation system, which will be used only if it is necessary. Other factors that influence the final quality of the grape are those of the environment
environment in which it is located, such as altitude, temperatures, daylight hours, precipitation, among others. The winery and the vineyards are located at 1,200 m. above sea level, it that allows a great oscillation between daytime and nighttime temperatures favoring this forms the good maturation of our fruit (Max. Summer Temp. 35oC, Min. Summer Temp.
12.5oC), in terms of climatology, the Mediterranean climate of influence continental, is characterized by extreme temperatures, both in winter and in summer and due to a very unbalanced rainfall regime, hence the importance, mentioned above, from soil clays. The orientation of the vineyard is north south, way to take advantage of the greatest number of hours of insolation, thus providing more sugary wines, consequently more alcoholic, and less acidic. In this orientation was also taken into account the prevailing winds in the area, when deciding implement a trellis conduction system, in order to avoid the dejection of the itself, as well as improving the health status of our vineyard. The magnificent quality of the water with which the vineyards are irrigated is, without a doubt, an element that characterizes the vineyards. All the vineyards have the right to water irrigation
channeled from Sierra Nevada. In addition to this, the vineyards have a a large, newly built pool of 306 cubic meters, which continuously ensures the irrigation quality.
Currently there are 6 hectares planted and the way of planting is with trellises and double cord. The soil is conditioned and according to the Peguin guide the soil is valued
at best, it has its own well and irrigation is done with water collected from the Sierra Nevada. The maximum production capacity in kg of grapes per year is 1,141,666.20.


General expenses are:
– Administrative expenses:
Agency expenses: €1,590 / year
Insurance expenses: €900 / year
Harvest expenses (taxes): €2,500 / year (depending on the grapes to be picked)
Other expenses: €6,000 / year (two prunings in the vineyard)
– Manufacturing expenses:
Purchase of bottles, labels and corks: €12,533 / year (current production)
Cleaning expense: €1,032 / year
Electricity and water costs: €0 (water is used from melting ice and electricity depends on consumption
from the electric generator approximately 2 liters of diesel per hour)
Organic farming certification (185,000 m2) = €1,890 / year
Total average expenses per year: €26,445 / year


• Implementation of a grill restaurant with support from the City Council for the project.
• By having its own well, there is the possibility of installing a natural water plant.
• There is the possibility of installing ham dryers.
• In 2009, a consultation was carried out with the city council to build apartments tourists showing great interest in the project.
• The Sierra Nevada ski resort is only 30 minutes away and also the hunting areas of the area give it a tourist attraction and increases the visits giving good viability to the exploitation of lodging apartments.
• Possibility of installing solar panels to conserve the environment.
• The location is 4 km from the A-92 motorway
• The first hot spring spa is 5 minutes away.
• The second spa is 30 minutes away.
• The Alhambra is 25 minutes away.
• The town of Guadix is ​​15 minutes away and there are nightclubs, restaurants and bars.
• The winery is 30 minutes from the airport.
• Almería beach is 1 hour away.






Property Features

  • Business opportunity
  • Granada inland
  • Sierra Nevada Views

Energy Efficiency

  • Energy ClassF
  • Global Energy Performance68.9 kWh / m2a
  • Renewable Energy Performance336.1 kWh / m2a
  • Building Energy Performancemedium