Immediately after the grapes are picked, the clusters are gently pressed,
in a series of pressings at no more than 0.5 bars of pressure. The must is then lightly clarified,
and fermented at a maximum temperature of 21-23 C. Following this initial fermentation, the
wine is given a deep filtration, then chilled and allowed to mature in steel. The following summer, cultured yeasts and a certain amount of sugar are added to the wine, and it is bottled.
Once the second fermentation is complete, but not sooner than 48 months, the bottles are riddled and disgorged; they are given a liqueur d'expédition and the bottle is sealed with the final
cork closure. After a further maturation period of some six months, the sparkling wine is ready