The Serranía launches a new winery and extreme natural wines

The wine sector in Ronda continues to grow. Over the past year, several wineries have introduced new wines, and now, the new facilities of the Luisyana winery, the latest to join the Ronda region, are also making their debut.

Although they had already launched their first red wine and have 3 hectares of vineyard, they did not have their own facilities, so they used the facilities of other existing wineries to produce their wine.

Scott Myers, a young American who swapped New York City for the Ronda region to become a winegrower, chose the industrial estate of Arriate to build his winery's facilities, which are just waiting for a group of barrels to complete the existing ones where his wines will be aged.

Facilities that he assured will “allow us to experiment with our wines and also to expand production.” In fact, they are already working on launching their first rosé, although in this case, it is a small vintage that will only have 600 bottles.

Additionally, they will also start offering tastings, either just visiting the winery or including a tour of the vineyards near the well-known Acinipo site.

Simbad Romero, new wines

But the debut of Luisyana's facilities is not the only new development at the end of 2024 and beginning of 2025. The winemaker, Simbad Romero, launched his own line of extreme natural “free” wines.

A proposal that he maintained was previously non-existent in the area, although some organic ones are made. “People who know the wines I make in Mythopia or in Galicia, which we have introduced in Diverxo, encouraged me to do something similar in Ronda and I embarked on the adventure.”

Specifically, it involves a sparkling, orange wine, red, and a white muscatel. These wines have no aging and in just five months from the grape harvest, they have reached the market.

“It's something crazy, they are very tasty and completely free wines, it's just slightly alcoholic grape juice,” explained Romero. These wines range between 11 and 12 degrees of alcohol.

Of these wines, only 880 bottles have been produced in this first vintage and they will not be sold in stores. It will be a direct sale to the consumer and to selected restaurants that support this type of product. Romero also intends to launch these wines beyond Spanish borders where there is even greater demand.

“The goal is to be in specific restaurants in Ronda, Málaga, Sevilla, Marbella, Madrid, or Catalonia and then to aim for export,” said Romero, who is convinced of his commitment to this type of wine.