After the hand-harvested grapes undergo a gentle pressing and are collected in crates, the resulting must undergoes a 24-hour skin contact at 5°C, facilitating the dissolution of varietal aromas. The subsequent fermentation in an autoclave induces the production of carbon dioxide, which becomes incorporated into the mass, contributing to the characteristic perlage during the 60-85 day foaming phase. Throughout this period, secondary aromas emerge, attributed to the use of yeasts. Following this phase, tartaric stabilization is implemented by cooling the mixture at a low temperature, culminating in isobaric bottling. The fermentation process takes place in stainless steel tanks, specifically in autoclaves.