The must is obtained by putting whole bunches into pneumatic presses, which decreases production, but improves quality. The must is then clarified spontaneously at low temperature and when it is separated from the lees, it is inoculated with selected yeasts to begin the first fermentation process. The resulting wine is clarified and then blended, forming the base wine. The liqueur de tirage, consisting of yeasts, sugar, nutrients and clarifying agents is then added. The wine is bottled to start the second fermentation process to make foam. Once it is completed, the sparkling wine stays in contact with the yeast for one year. After that it is packaged and delivered to the market.