They are wines produced with white berried grapes which instead of being vinified as usual in white, i.e. only the must obtained from the pressing of the grapes is fermented, are vinified in red, i.e. with macerations (lasting from a few days several months) of the must in contact with the skins and yeasts. This allows the wines to take on characteristics that make them different from both whites and reds, with unique tannins, polyphenols and aromatic substances.