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OK I understand I think.

So the only differences is the container and the exemption of the white grapes.

Let me think out loud here.

Basically You are making pure red wine in the tradition of the old time **** red. That usually ends up sweet.

Could it be that the mixture of the white grapes ether adjust the ph or the white grapes has a different yeast culture on them?

You could try adding a little white grapes or partially fermented  white wine to see if it helps. If it does its the yeast?

Of course it could be the temperature as stated above?

Next year you may want to try some with the original mix with 25% white grapes added. That might  show if it's the containers or ph? Maybe.

 The recipe is hundreds of years old for a reason.

Just kind of guessing, too many unknown verables .