Produced by the process of bleeding where the marc stays in the pre-fermentation – extraction phase for 4-6 hours (plus stay of must and berries) to achieve the color desired. Alcoholic Fermentation in stainless steel tanks for about 12-15 days at controlled temperatures of 15-17 ° C. Fermentation with Indigenous Wild Yeasts. Stay on fine thin wine lees and continuous batonage for two months after the end of the alcoholic fermentation.