Produced by the process of bleeding where the grapes are in the pre-fermentation extraction phase for 6-8h (along with the must and berries) to achieve the desired color. Produced by the closed tank method (CUVE CLOSE) We carry out the first alcoholic fermentation at low temperatures of 15-170C., For about 10-12 days. Fermentation with Indigenous Wild Yeasts Then we perform the second alcoholic fermentation in a closed tank (after pitching) in order to obtain the desired pressure and foaming with residual sugars