The grapes are destemmed and crushed, then pressed after just a few hours of skin-contact in the fermentation tank. The juice naturally starts fermenting thanks to indigenous yeasts. The fermentation then finishes in the tank and the wine rests for a few months, until spring of the following year. When the temperatures start rising, a portion of the must from the first fermentation which was kept frozen is added to the tank, to start a secondary fermentation. While this happens, the wine is bottled and the carbon dioxide is kept inside the wine, creating the light sparkliness. The wine is then ready to drink. There is a minimal addition of sulphites during the process.