The grapes are harvested at their optimal ripeness. The free-run juice is carefully separated from the pomace and fermented at low temperatures with selected yeasts. Afterwards, the base wine is bottled and sealed with a crown cap to carry out the second fermentation, or *tirage*, following the Champenoise method. Fermentation takes place at low temperatures. The bottles are then left to rest on their lees for approximately 18 months. At that point, *disgorgement* is performed, which consists of removing the crown cap along with the lees, adding the *liqueur d’expédition*, and placing the final cork.