 Today the focus of white wine makers has been to enhance the vibrancy and fruit flavors of the wine.Some winemakers utilize a derivative of carbonic maceration in which whole clusters are placed in large open vats allowed to ferment inside the individual grape berries, without the addition of yeast, for a few days before they are crushed.In the 1960s, Bodegas Rioja Santiago developed the first bottled version of the wine punch Sangría, based on Rioja wine, and exhibited it at the 1964 New York World's Fair.