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, and finally, a second alcoholic fermentation happens, this time in bottles, and the yeasts are aged for at least 12 months.
