The flagship red 2016 Beryna is now a blend of Monastrell with 30% Garnacha, a Mediterranean blend of older and younger vines and different soils that fermented separately in stainless steel with natural yeasts and aged in barrique for ten months, during which time it was racked four times, blended in the third racking. This is the more mainstream of the reds, with some Monastrell rusticity, hint of tree bark and esparto grass and also an herbal twist. The palate is medium-bodied, with very tasty flavor and fine-grained tannins. It's a serious, somehow austere Mediterranean red. 50,000 bottles were filled in September 2017.