The grapes are harvested when they reach optimal sugar and acidity levels to obtain the base wine for the sparkling. It is then placed in stainless steel tanks to be produced using the Charmat Lungo method. Selected sugar and yeast are added to carry out the second fermentation. During the aging period, periodic stirrings are performed to keep the fine lees in contact with the rest of the sparkling wine, achieving excellent volume and roundness on the palate. Once this process is completed, the liqueur d’expédition is added, the wine is filtered, and it’s ready for bottling.