The base wine is obtained by pressing the bunches in pneumatic machines, and it is clarified at low temperatures. Once the clean juice is received, the first fermentation begins with the addition of selected yeasts at a controlled temperature of 16ºC. The wine is centrifuged and sent to autoclaves. The tirage liquor, yeasts, nutrients, and sugar are added to start the second fermentation in hermetic tanks to make the foam. It is stabilized, centrifuged, expedition liquor is added, filtered, and bottled at the end of the process.