The grapes are harvested by hand starting from the first light of dawn to obtain the coldest possible must, they are destemmed and pressed, only the free-run must is used for this wine. The must without contact with the skins is kept in static decantation for 24 hours after which the fermentation of the spontaneous yeasts is activated thanks to timed oxygenation, the fermentation foot is not used. The wine thus obtained is cleaned by decanting and oxygenation which maintains the fineness of the aromas and prevents reductions. For three months the fine lees are kept and stirred. When the wine has reached the necessary maturation it is bottled without the addition of sulfur dioxide or filtration, the second fermentation which takes place in the bottle produces the carbonation which characterizes this wine.