Careful selection of grapes and manual harvesting of each cluster at its optimal ripeness. Once at the winery, the grapes are delicately destemmed and pressed at low pressure to obtain a high-quality free-run juice. The fermentation of each varietal takes place in small stainless-steel tanks at controlled temperatures between 14 and 17°C, seeking a wine with varietal freshness and enhanced fruit and aromatic character. The second fermentation occurs in the tank, followed by aging on the lees for three months, resulting in a sparkling wine with a creamy character, fine and elegant bubbles, and preserved fruit and freshness.