The base wine is obtained by pressing the bunches in pneumatic machines, and it is clarified. Once the juice must is received, the first fermentation begins with the addition of selected yeasts at a controlled temperature. The wine is centrifuged, and the cut is made. To make foam, add the tirage liquor, yeasts, nutrients, and sugar to start the second fermentation. At the end of the process, it is stabilized, centrifuged, expedition liquor is added, filtered, and bottled.