Simbad Romero
Vinos Libres
Wines with truth, wines that speak of the artisan behind them and of his way of approaching enology and viticulture, representing the land they come from with the greatest possible simplicity.
Conscious work in the vineyards, a commitment to sustainability and respect for Mother Nature are the only ways to face this challenge. Minimal intervention in the winery and, of course, no chemical products that modulate the typicity and character of the grape. We do not want homogeneous wines without soul or meaning.
i m b a d R m e o A n d r é s
Born in Seville, a chemist and winemaker, he began his journey in wine at the age of 22 while still a university student. Soon after, he set out on a long, transformative journey of discovery and learning that led him to work in countries such as Italy, Argentina, the United States, New Zealand, France and South Africa, among others, gaining above all a broad vision of life and enology. In 2013, after his extensive international career, he returned to Spain and has not stopped growing since. Today he lives happily in Ronda and, from there, leads several projects in which his experience shapes unique, distinctive products with a great deal of personality.
Simbad Romero wines
h e r j
Simbad Romero wines was born from my desire to do what I love, what I trust and believe in, in my own way, without having to compromise anyone.
El Marino
Whole clusters, uncrushed and unstemmed, go directly into a hermetically sealed tank. Intracellular fermentation, then after 30 days a gentle manual pressing, finishing fermentation with high turbidity. Native yeasts. No added sulfites and no corrections of any kind.
Las mil y una noches
Carbonic maceration of whole clusters, unstemmed and uncrushed, in a hermetically sealed tank for 10 days. Gently pressed with stems, cold settled and naturally fermented with native yeasts at a controlled temperature of 16 degrees. No added sulfites and no corrections.
La Utopía
Destemmed and pressed directly with 50% of its stems, using very gentle pressure and constant protection against oxidation. Cold settled and fermented with native yeasts at a controlled temperature. Bottled by the ancestral method before fermentation finishes. No corrections.
León
The grapes are destemmed and macerated for 5 days with 40% of the skins. Manual pressing and fermentation with native yeasts at medium turbidity, with no sulfur addition and no correction of the must.
Ronda, Ribeira Sacra, Mijas.
O t h e r W i n e r i e s
Discover my wineries. Discover my winemaking world.
o n s l i f i n e r e s
I offer personalized consulting services.
In recent years I have launched and consolidated a large number of projects, making many different wines in many interesting regions.
Thanks to the vision and learning acquired during my years of travel, I can face a wide range of challenges and help each company achieve its desired goals.
Production of natural or conventional wines of all kinds. Work to improve wine quality. Improvements in viticultural and winemaking practices.
Interview by renowned journalist Manuel Moraga with winemaker Simbad Romero
Journalist Manuel Moraga interviews Simbad Romero for Radio Nacional de Espana and highlights El Marino, his dry white Moscatel de Alejandria from Ronda.
Simbad Romero: “Putting your name on a bottle label is a responsibility”
Simbad Romero discusses his personal natural wine range, his international path as a winemaker and the responsibility of putting his name on a label.
SYNOPSIS
Vinos Libres
Vinos Libres is a sincere tribute to wines that tell authentic stories, a documentary about the artisan behind them and his way of approaching enology and viticulture, representing the land they come from with the greatest possible simplicity. Conscious work in the vineyards, a commitment to sustainability and respect for Mother Nature are the only ways to face this challenge. Minimal intervention in the winery and, of course, no chemical products that modulate the typicity and character of the grape. Wines with soul and meaning.
