Winemaker Simbad Romero will bring his own line of natural wines to market. It is a “personal” commitment to a growing sector to which he is closely linked through the projects he participates in, in the Ribeira Sacra and with the Andalusian version of Mythopia. “It is something very personal, one of my crazy ideas, so I wanted it to be individual in order not to compromise anyone,” he says, while noting that “it is separate from Badman, which already has a consolidated wine profile that works among its customers,” says Romero, who is also a partner in this well-known Ronda winery. He also admits that it is a risky bet and therefore, “if I make a mistake, I make it myself”.
He says these will be the first wines of this type produced in the Serrania, although they will be outside the appellation of origin. “I want absolute freedom when making them,” he says, something that would not be possible within the DO itself, where he would have to comply with the rules required for production. He also does not believe that not being able to put Ronda on the bottles will be a handicap. “Everyone knows I live here and work here,” he says. That is why he chose to put his own name on this line of wines, something he also considers an added responsibility.
Specifically, there will be four wines: red, white, ancestral sparkling and a clarete. As for the grapes used to make them, the clarete will be composed of Moscatel de Alejandria and Syrah; the red will be 100% Syrah; the ancestral sparkling wine will be Sauvignon blanc; and the white will be Moscatel de Alejandria.
A green harvest was also carried out, and the system used was carbonic maceration with the whole bunch, without destemming and without breaking the grapes themselves.
As for ageing, it will take place in bottle and the wines will not go through barrel at all.
All of them are expected to be ready for release around Christmas, and they will share the same characteristic: they will be very light, with around 11 or 12 degrees of alcohol.
Romero is also clear about making natural wines, pointing out that “being natural does not mean anything goes; the wine has to be well made and delicious”.
With these wines he hopes to add another small grain of richness to the “good wines” already being made by Ronda wineries, with a product that until now has not been worked in the area.
Original article: https://www.gastroronda.com/2024/09/11/simbad-romero-lanzara-su-propia-linea-de-vinos-naturales/
