The grapes are harvested mechanically at night so as to retain the freshness of the fruit and avoid oxidation. The fruit is pressed gently in an inert atmosphere to avoid the aromas becoming oxidised, with the must being separated into different quality grades. We then purify the must by decantation, separating out the clean must. Fermentation is carried out using selected yeasts, with the temperature kept under control at between 14 and 17ºC and goes on for 10-15 days. The winery has two types of fermentation tank, stainless steel and concrete, and both are used. The former offer total temperature control and speedy alcoholic fermentation, which produces wines that are clean, complex and intense on the nose. Concrete on the other hand promotes contact with the lees whilst the porosity of the material helps produce wines that are very full-bodied on the palate. After 2 to 3 months ageing on its lees with weekly remuage, the wine is clarified and filtered prior to creating the perfect blend and bottling. On another note, one of Beronia Rueda’s most significant points of difference is the winery’s capacity to store must and delay alcoholic fermentation for part of the crop until the following spring, meaning it can produce recently fermented wines brimming with freshness.