The grapes harvested in September are immediately pressed to separate the skins from the juice. The juice is immediately cooled to prevent naturally the beginning of the alcoholic fermentation.

After a period of low temperature storage, it begins the fermentation, which is purposely stopped on reaching the alcohol content of 5%. As a result, we obtain a residue of natural sugars from grape. Fermentation takes place in temperature-controlled containers, and at this stage, there is the natural formation of a delicate effervescence.

In the cases of Rosso and Rosè, the grapes are briefly macerated at low temperature in order to dissolve the colour into the juice.