Harvested around mid-August, grapes harvested and taken to the cellar in crates for soft and progressive pressing.
The must is then fermented in steel at a controlled temperature until the sugar runs out, then, after a first rough racking, it is left to refine on its fine lees.
In the following spring, the base wine is added with selected sugars and yeasts, then bottled.
Stored in a cool place away from the light, these will undergo refermentation and second fermentation, so they can rest in contact with their lees for a minimum of 33 months.
After this period they are transferred to the pupitres for the traditional manual remuage to clarify the sparkling wine and obtain the separation of the natural sediment on the bottle cap.
It will then be degorged, topped up with the same wine and re-corked.
