The grapes are harvested by hand in September,
when they have the best chemical/organoleptic
properties, and are lightly crushed. The must
then undergoes static decantation. Primary
fermentation takes place inside steel vats at 18°C
with the help of selected autochthonous yeasts.
The thus obtained wine remains in contact with the
grape skins for a month, then it is cleared and run
into pressure tanks, where it becomes sparkling.
Secondary fermentation occurs at 16/18°C with
the help of selected yeasts and lasts approx. 25/30
days; a further fining process follows, whereby the
wine remains in contact with yeasts for 30 days.
After bottling, the wine is allowed to age a couple
of weeks.