The grapes are softly pressed and ferment spontaneously in a combination of used oak barrels, large oak vats and stainless steel. The grapes in the open vats include a portion of whole bunches and skin maceration, and depending on the year, some parcels go through malolactic conversion. The wine is bottled after nine months on lees. A great value wine; even at this level, Bernabeleva’s wines overflow with personality.