Bodegas Bhilar, Phincas, Tempranillo, Rioja, Spain

Whole clusters were placed into a concrete tank and lightly crushed. Once the spontaneous fermentation with natural yeasts was complete, the wine was transferred to 225-litre and 500-litre barrels without any additives, where malolactic conversion occurred naturally. The wine spent 36 months in oak, followed by six months in 5,000-litre concrete tank prior to bottling.