The must is obtained by direct pressing of the bunches on pneumatic presses. Therefore, it is clarified at low temperatures. Once the clean must is obtained, the first fermentation is initiated with the addition of selected yeasts, to obtain the wine base. Next, the second fermentation in autoclaves is carried out. Upon completion of such a step, the sparkling wine is maintained for 5 months sur lie, i.e., in contact with its yeasts. Finally, the product receives the dispatch liquor, soon to be stabilized, filtered and bottled.