serranas

Los arboles serranos estan doblados a causa de los vientos continuos.

The mountain trees are bent because of the constant blowing of the wind.

Vinimos a esta posada para relajarnos y disfrutar del fresco aire serrano.

We came to this inn to relax and enjoy the fresh mountain air.

La Serrana (hill song), like other flamenco styles, derives from old folk songs, or letrillas, from the second third of the 19th century, incorporated into flamenco. In the sixteenth century there was a lyrical Spanish song called the serranilla that seems to have a literary composition very similar to the serrana.

Regarding its geographical origin, researchers point to three possible places: the Serrania de Ronda and its surroundings, Cordoba and Huelva (Sierra de Aracena and Aroche). Its theme is closely linked to the mountains, it tells stories about bandits, smugglers, shepherds, etc., typical of the dynamics of the people who inhabit the area.

It is a song with four verse couplets, accompanied by guitar with a touch of seguiriya in Mi (C). In general, three parts are found: liviana (light), serrana properly speaking, and remate (conclusion). The serrana is a short song. The remate usually ends with a seguiriya of Perico Frascola, the seguiriya of Maria Borrico, or with verdiales or abandolaos airs.

The Serrana includes two essential aspects of human nature: passion and disenchantment. For passion, it uses treble, ascending with force and punch. In disenchantment, the bass must have the concept of abandonment towards its destiny. Any singer who has a good voice can achieve these tones, but not the feeling, whose form is only delivered by very special people, consecrated artists. It can be affirmed that the Serrana is a brave, deep and powerful song, with a lot of impetus and determination, extraordinarily melodious and catchy, with long and solemn phrases.

The great singer Silverio Franconetti (Seville, 1823-1889) was the one who popularized the Serrana, singing it especially at the Cafes de Cante in Jerez de la Frontera and San Fernando, and later in Cordoba. The first recording made was in 1893, in a wax cylinder, by Paco el de Montilla.

To date, eighty flamenco artists have recorded Cante por Serranas, including Jose Cepero, Nino de la Isla, Jose Menese, Antonio Mairena, Pepe Marchena, La Nina de los Peines, Antonio Molina, La Paquera de Jerez, Juanito Valderrama, Rocio Jurado, El Perro de Paterna, El Cabrero, Fosforito, Jose el de la Tomasa and Naranjito de Triana.

An annual contest, Concurso Nacional de Cante por Serranas de Prado del Rey, is held in Prado del Rey (Cadiz province).

[Source: Concurso Nacional de Cante por Serranas de Prado del Rey and Diputacion de Cadiz, translated and edited by Angel Romero].

Cesar Ruiz is a busy man.  He has many projects in and around wine. He is a partner in an importer/distributor throughout Spain named Alma Vinos Unicos, also a wine shop in Madrid called La Tintoreria Vinoteca and a Restaurant/Wine Bar also in Madrid called El Marginal. On top of that, he is a partner in several wine projects.  His education is as a winemaker and sommelier.  Through his many efforts in the world of wine he was drawn to an area called Sierra de Salamanca west of Madrid and very close to the Portuguese border.  There he was working on making a wine out of local varietal called Rufete in some space he rented in the area at another winery. Through this project, he got to know Alberto Martin who knew the area well and was the head winemaker at one of the largest and most reputable wineries in the zone, called Cambrico. He helped Cesar out on his early wines, and they soon became friends. 

Over many years, Cesar became more and more fascinated with this region. Why? First, it is considered a continuation of the Gredos Mountains with similar soils, elevation and climate, and already had shown to produce interesting and singular wines in the Vinos di Madrid region further east. Second, it also very much reminded him of Beaujolais, a region he, like many, have grown to know and love through his various import, retail and restaurant activities.  Salamanca is largely granite based soils like in Beaujolais (there is some schist here too) and the main grape variety, Rufete, lends itself to soft wines with fine, sweet tannins, delicate aromas, bright crunchy fruit, elegance and energy.  In fact, the area is also quite hilly and rugged with individual villages each having a character of their own much like the Crus of Beaujolais.

The Sierra de Salamanca region has a long history of wine production dating all the way back to the Roman times. In the 1950’s, as in many regions in Spain, the area was dominated by large co-ops who sought to make large quantities of industrial wines, not only from indigenous varietals, but later also from international varietals like Cabernet Sauvignon, Merlot and Chardonnay, most of which was sold in bulk. Unfortunately, because many of the vineyards of the region are planted on steep, hillside, often terraced vineyards which are hard to work, these co-ops were not able to compete with cheaper wines made in other Spanish regions such as La Mancha. This fact, along with the general move of the younger generation from work in the country to better paying jobs in cities, meant that much of this wine production fell by the wayside. So much so that as of 2010 there were only five wineries left producing wines in the DO. Nonetheless,the silver lining of this contraction in production in the area is that there are still some old, well-placed vineyards that can be had at semi-reasonable prices. Though probably not for long.

In 2017, a winery became available for sale and Cesar assembled a team of his Salamanca friends from working in the region.  That team is – Miquel Udina who is the president of the DO Sierra de Salamanca, Bosi Jimenez who is a local and top organic/biodynamic viticulturalist in the area and Alberto Martin who had recently lost his job when the owner of Cambrico decided to make the wines on his own.  Thus was born Vinas Serranas. The team was able to purchase some top quality vineyards, and today own 12 hectares of vines largely of Rufete but also small amounts of Rufete Blanco (loosely named, as it is not actually related to Rufete Tinto), Calabres (local Garnacha relative) and Aragones (local Tempranillo relative).  In addition, they are working on converting all the vineyards to Biodynamics.

The wines are all produced naturally using indigenous yeast. They are fermented in tank using a fairly large percentage of whole cluster (think Beaujolais, of course), and then they are aged in used 500-liter French oak prior to bottling.  At present, the wines are labeled with the larger appellation designation of Castilla Y Leon to avoid issues of a conflict of interest that Miquel Udina has because of his role as head of DO Sierra de Salamanca. But in the future, they will be under that DO.  The range of wines flows as follows. First, there is an entry-level wine called Ciclon which is all Rufete from purchased fruit in the major villages. Then there are a series of single plot wines. For us, we are focusing on Fuente Grulla and Renvivas representing Rufete from two different villages, Molinillo and Miranda del Castanar, respectively.  Lastly, they make tiny amounts of Rufete Blanco from this very rare variety from a plot called El Helechal.  This wine sees about a week of skin maceration and then is aged in used French oak.

We are extremely excited about Vinas Serranas. It is part of new wave of unique, singular, small production wines in Spain that tap into the richness and diversity of its indigenous regions and varietals. The wines show the world the potential of a newly rediscovered yet ancient grape variety and terroir. A new chapter in the long history of Salamanca and Rufete is being written now by Cesar and his team. Muchos Gracias, Cesar…!

Today, I have a nice giant kilo of CBSe Hierbas Serranas to review.

Now you’re probably wondering what in the world is Hierbas Serranas.

Good question.

Hierbas Serranas translates to mountain herbs in English. And as you’re about to find out below, those herbs are actually used in this mate to give it a unique taste and effect.

If you’re wondering what that taste is like, then keep reading.

You’re about to discover how it looks, tastes, smells, and much more.

Let’s begin!

Once I opened up my bag of mate, I’m instantly hit with this refreshing mint note with a light grassiness. Which isn’t surprising as mint is actually one of the herbs featured in this blend (more on this later). The smell of this mate is very similar to the smell of Kurupi Menta Y Boldo. Not much going on but very strong.

When you hear something is mixed with mountain herbs, the only thing you can really hope for is that it tastes good. Luckily, CBSe Hierbas Serranas does. Immediately, I get a nice mild and smooth earthy/plant-like flavor with a nice undertone of mint. After a few refills, notes of cream and a delectable sweetness start coming to the scene to balance out the bitterness. There’s also a hint of pepper and nuts in the second half that quickly come and go.

At this point, I’m in love with this mate. But there’s something that doesn’t sit too well on my tongue. I’m not sure how to describe it, but it’s somewhat herbal and metallic which I’m pretty sure comes from one of the added herbs. Fortunately, it’s subtle and disappears so it doesn’t ruin anything for me.

I found this mate to do best in temperatures of around 150-160oF (66-71oC).

CBSe Hierbas Serranas finishes strong starting with the creaminess and mint from before which disappears after just a few seconds. Then, it leaves a lingering but subtle bitterness and astringency in my mouth which you can expect to last for a couple minutes. This astringency makes the sides of my tongue feeling tingly and contracted so be aware of that. I personally don’t like the sensation.

This mate features a light-to-medium-body. It’s strange. Every time I take a sip, I can experience a wateriness to it that’s milky at the same time. And I like it. It’s not overbearing and it’s not too light either. It’s actually very smooth.

CBSe Hierbas Serranas is an Argentine brand. This mate consists mostly of medium-to-large leaves, lots of large white and brown palos, and a healthy amount of dust. Along with the yerba, some mountain herbs (as its name says) are thrown into the blend as well including peppermint, spearmint, and pennyroyal (poleo), which you can visibly see. They add a nice orange color to the cut.

With a good amount of powder, preparing the mountain of mate is easy as the yerba glues together. But remember, this mate is both flavored and blended with mountain herbs, so you don’t want to use a calabash or wooden gourd as it can taint the inside. Instead, you want to reach for a silicone, ceramic, stainless steel, or glass gourd.

CBSe Hierbas Serranas has a short cycle. With a medium-sized gourd, I can only drink a little more than 1/2 a liter before the mate completely washes out. This is typical of most flavored mates I’ve tried. Luckily, it doesn’t lose its strength quickly, rather, gradually until there’s nothing left to taste.

With all the added mountain herbs, you’d think it would produce a much different effect than just plain old yerba.

But it doesn’t.

However, thanks to its minty flavor, this mate provides me with a soothing and calming effect. Despite whether it’s hot or cold out, this mate is always comforting to drink. It warms my body up and slows my breathing, all while helping me focus. There’s nothing energizing about this mate which is why I would only drink it when I want to relax, write, or read.

CBSe Hierbas Serranas is an all-day mate for me. I can drink it any time of the day and find no issue with it. In fact, one of my favorite times to drink it is when I’m all cozy in bed. It’s like drinking a hot chocolate or herbal tea.

Overall, CBSe Hierbas Serranas is a fine mate.

It’s not something I would drink time and time again, but it’s definitely not something I would put off either.

If you’re into flavored mates, then this should be one of the brands on your “buy soon list” especially if you’re a fan of mint.

For a flavored/blended mate, I couldn’t believe the complexity of its taste. The only issue I have is its short cycle. Beyond that though, this CBSe Hierbas Serranas is nice to drink if you’re looking for a soft, soothing mate.

If you want to try this for yourself, visit one of the links below now!

Amazon (US | UK | CA | ES | DE | FR) Click Here To Get A 500g / 1.1lb Bag Click Here To Get A 1000g / 1kg Bag

PampaDirect (Worldwide) Click Here To Get A 500g / 1.1lb Bag
Click Here To Get A 1000g / 1kg Bag

P.S. If you enjoyed this review, you might also want to check out our store for yerba mate products you’ve never seen before.

Cesar Ruiz is a busy man.  He has many projects in and around wine. He is a partner in an importer/distributor throughout Spain named Alma Vinos Unicos, also a wine shop in Madrid called La Tintoreria Vinoteca and a Restaurant/Wine Bar also in Madrid called El Marginal. On top of that, he is a partner in several wine projects.  His education is as a winemaker and sommelier.  Through his many efforts in the world of wine he was drawn to an area called Sierra de Salamanca west of Madrid and very close to the Portuguese border.  There he was working on making a wine out of local varietal called Rufete in some space he rented in the area at another winery. Through this project, he got to know Alberto Martin who knew the area well and was the head winemaker at one of the largest and most reputable wineries in the zone, called Cambrico. He helped Cesar out on his early wines, and they soon became friends.

Over many years, Cesar became more and more fascinated with this region. Why? First, it is considered a continuation of the Gredos Mountains with similar soils, elevation and climate, and already had shown to produce interesting and singular wines in the Vinos di Madrid region further east. Second, it also very much reminded him of Beaujolais, a region he, like many, have grown to know and love through his various import, retail and restaurant activities.  Salamanca is largely granite based soils like in Beaujolais (there is some schist here too) and the main grape variety, Rufete, lends itself to soft wines with fine, sweet tannins, delicate aromas, bright crunchy fruit, elegance and energy.  In fact, the area is also quite hilly and rugged with individual villages each having a character of their own much like the Crus of Beaujolais.

The Sierra de Salamanca region has a long history of wine production dating all the way back to the Roman times. In the 1950’s, as in many regions in Spain, the area was dominated by large co-ops who sought to make large quantities of industrial wines, not only from indigenous varietals, but later also from international varietals like Cabernet Sauvignon, Merlot and Chardonnay, most of which was sold in bulk. Unfortunately, because many of the vineyards of the region are planted on steep, hillside, often terraced vineyards which are hard to work, these co-ops were not able to compete with cheaper wines made in other Spanish regions such as La Mancha. This fact, along with the general move of the younger generation from work in the country to better paying jobs in cities, meant that much of this wine production fell by the wayside. So much so that as of 2010 there were only five wineries left producing wines in the DO. Nonetheless,the silver lining of this contraction in production in the area is that there are still some old, well-placed vineyards that can be had at semi-reasonable prices. Though probably not for long.

In 2017, a winery became available for sale and Cesar assembled a team of his Salamanca friends from working in the region.  That team is – Miquel Udina who is the president of the DO Sierra de Salamanca, Bosi Jimenez who is a local and top organic/biodynamic viticulturalist in the area and Alberto Martin who had recently lost his job when the owner of Cambrico decided to make the wines on his own.  Thus was born Vinas Serranas. The team was able to purchase some top quality vineyards, and today own 12 hectares of vines largely of Rufete but also small amounts of Rufete Blanco (loosely named, as it is not actually related to Rufete Tinto), Calabres (local Garnacha relative) and Aragones (local Tempranillo relative).  In addition, they are working on converting all the vineyards to Biodynamics.

The wines are all produced naturally using indigenous yeast. They are fermented in tank using a fairly large percentage of whole cluster (think Beaujolais, of course), and then they are aged in used 500-liter French oak prior to bottling.  At present, the wines are labeled with the larger appellation designation of Castilla Y Leon to avoid issues of a conflict of interest that Miquel Udina has because of his role as head of DO Sierra de Salamanca. But in the future, they will be under that DO.  The range of wines flows as follows. First, there is an entry-level wine called Ciclon which is all Rufete from purchased fruit in the major villages. Then there are a series of single plot wines. For us, we are focusing on Fuente Grulla and Renvivas representing Rufete from two different villages, Molinillo and Miranda del Castanar, respectively.  Lastly, they make tiny amounts of Rufete Blanco from this very rare variety from a plot called El Helechal.  This wine sees about a week of skin maceration and then is aged in used French oak.

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Cachamate — 2.95 of 5 palos — reviewed 3/00/2012
Type: Hierbas Serranas (Mountain Herbs). Con Palos (stems).
Region: Misiones, Argentine and Worldwide locations. Produced by Cachamai.

This is a yerba company that has definitely taken a different tact. Mate doesn’t seem to be their official product, but one of many. Positioned as a “natural herb” producer, Cachamai offers a slew of concoctions: mint tea, chamomile, green tea, black tea, linden tea, including over 10 mixtures of yerba mate, each with it’s own variety of herbs, ranging from peppermint and lemon verbena to, get this, sea weed! Their website states that the herbs are grown in the mountains of Argentina, The Andes, and others in Chili and India. The actual mate appears to be grown in Misiones, Argentina.

This variety, Hierbas Serranas, includes: Poleo (Pennyroyal), Peperina (Peppermint), menta (mint). Interestingly, a concentrated dose of Pennyroyal is extremely toxic and deadly, sometimes used for self-induced abortions. Since October 1994, all manufactured forms of the plant, in the United States, must carry a warning label for pregnant women. Obviously, when the leaves are used for infusion purpose, one can experience the purported positive effects of the herb.

When asked where their mate was grown, I was responded with the following:

This was very vague and leaves me clueless as to the origins of their yerba.

I think I found a new mate souvenir: a palo the size a third of pencil in this bag of yerba. Talk about monster palos! This was like a wooden bombilla! Puts Jesper to shame. There’s a lot of lumber in this mixology of herbs. Multicolored stems and leaves, from light green to tan, to dark brown. In this case, the ridiculous amount and size of lumber (palos) doesn’t seem to wash out the taste of the herbs too badly—the other herbs keep the yerba’s strength. Good moderate polvo. Some splinter palos. Overall, there’s too many palos and not enough leaves—low PPL-R.

Minty and refreshing. Has a different kick than Kraus Silvestre, which also includes mint. Mild body. Very herby tasting. Some astringent notes. Subtle cherry notes. Syrupy. Not very harmonious taste profile — the mint and yerba mixture is in somewhat conflict and neither one has the necessary dominance to balance out the taste.

Bright and clean. Minty. Smells like a fresh spring morning. Vernal characteristics.

Simple and elegant finish with clean minty palate. Lacks the strength and boldness of one of the Gaucho yerbas such as Canarias and Kraus Gaucho, but works for what it is—a mate with minty herbs. Weird bitter aftertaste.

Decent cycle for such a mild yerba. I expect without the aid of the other herbs, this yerba would have a much shorter cycle — saved by the bell, or mint, that is.

Overall, a very unexciting mate. Nothing too special here. No character. If you like minty mate, then Kraus Silvestre is a better starting point. This yerba is confused on what it is — there’s no identity here. They tried too hard with this mix. Worth a try if you’re a minty mate sort of guy. This isn’t my cup of “tea.”

Read an updated review of Hierbas Serranas >>

do estado do Rio de Janeiro foi atingida por chuvas intensas que alcancaram indices entre 130 mm a 250 mm em 24 horas, desencadeando um desastre natural de grandes proporcoes (CENTRO DE PREVISAO DE TEMPO E ESTUDOS CLIMATICOS, 2012; INSTITUTO ESTADUAL DO AMBIENTE, 2011).

gigas shows a moderate genetic structure among three regions of the San Andres archipelago: Southern (South-South-West and East-SouthEast atolls); Northern (Roncador, Queena and

atolls) and most Northern, near to Jamaica (Serranilla atoll, Alice shoal and Bajo Nuevo atoll) (Marquez et al., 2013).

Serranas are believed to have originated in the 19th century in the area of Ronda (Malaga), and are based on a folk song whose story-type verses tell of life in the mountains among bandits and smugglers.

If you would like to learn how to play Serranas on the guitar, I offer one-to-one guitar lessons at my home studio in south London or on-line via Skype

If you like this video, then you might also want to look at these videos:-

How to play ‘Flamenco Rumba’ on the guitar
How to play ‘Sevillanas’ on the guitar
How to play ‘Bulerias’ on the guitar

Many things, depending on the country and the context. The word comes from "sierra", a mountain range of steep mountains, also called sometimes sierra in English. "Serrana" is something or someone feminine related to those mountain ranges.

And God knows how many more. Have you thought of providing a context for us? Some words in English have over 90 meanings too, so it is very difficult to guess if you just drop a word here and ask what it means.

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