The harvest, strictly hand made, is usually made during October. Grapes are then collected into boxes which can support maximum 20 Kg each, so that the bunches arrive perfectly intact to the press machine. The “base”, i.e. the basic wine, of this wine is then vinificated like white wines usually are. I’s obtained by autoclave, with groups of selected Saccharmyces bayanus yeasts, where the sparkling wine stays for about six months.