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. As the base wines are obtained, the cut is made with wines from different vintages. Next, the foaming process is started in autoclaves. Once the second fermentation is completed, the sparkling wine is kept for 12 months sur lie, that is, in contact with the yeasts, characterizing the elaboration by the long Charmat method. Finally, the product receives the expedition liqueur to be immediately filtered and bottled.