First excursion of day three we toured the Royal Andalusian School of Equestrian Art. We started off the tour with a short introductory video outlining the school and the Andalusian’s impact throughout history up until today.

After the video we were allowed to explore the property on our own. The property included: a museum, a palace, a saddlery (all show saddles and bridles that are used in the performances are made here) a gift shop and the show arena.

Although the palace was “closed”, some of us were able to enter and sneak some pictures of the beautiful architecture and majesty of the building.

During our exploration of the property we were able to watch as some students practiced and trained their horses.

All the students are equally parts talented and passionate about making their art here. It was a real privilege to watch them.

Last part of our tour here was a traditional discipline demonstration of 6 separate maneuvers. 1. Passage (high stepping during vigorous trot). 2. Spanish walk (high stepping while stretching front forelimb out infront). 3. Levade (horse places all weight on hind legs and balances at a 30 degree angle). 4. Capriole (horse jumps and kicks hind legs back). 5. Piaffe (high stepping trot in place). 6. Pesade (horse places all weight on hind legs and balances at a 45 degree angle).

After we left the school and had a nice walk heading to our next stop, which was the bodega. On our walk we saw many beautiful buildings including this 1,000 year old cathedral.

After a quick bite to eat in town we all met up at the bodega where we had our second excursion of the day.

This bodega is owned by two families originally, the Gonzalez family and the Byass family. Now it is only owned by the Gonzalez family.

The wines produced here at the winery are well known throughout the world and famous throughout Spain. The family business has been passed on through many generations and it’s preservation as such is held at a very high value.

We toured the streets and buildings that connect the many different wine cellars. These cellars are filled with black painted American oak wooden barrels, 4,000 to be exact. Something unique about this bodega is the aging process; throughout the life of the wine they mix newer wines with older wines to ensure its taste is perfect and up to code no matter what barrel you choose.

Concluding the tour we were able to partake in a wine tasting. We tasted two of the wines that are produced by the Gonzalez Byass Bodega: a red sweet wine and the most famously known, Tio Pepe (dry, white). The Tio Pepe was voted the favorite of the two amongst students.

After the two excursions we all enjoyed dinner together back in Chipiona.

Only day three and we’ve already experienced so much of Spain. Can’t wait for more!!!

Thank you for listening, Anna and Amber. Adios!