First, the bunches are destemmed, and the must is extracted in pneumatic presses. After that, a prior clarification is applied, and the alcoholic fermentation occurs. Then, the process of centrifugation starts and, when it is completed, it is selected the base wine from different vintages. With that, the second phase of the process begins, with the addition of the tirage liqueur, which is composed by yeasts, nutrients and sugar. Next, a second alcoholic fermentation happens, this time, in bottles and the yeasts are aged for at least 12 months. Then, Remuage phase takes place. Finally, the Dégorgement is done and the expedition liqueur is added.