Vinification: most of the grapes are harvested into crates with a capacity of about 20 kg and then poured directly into the press, where they are delicately and softly crushed. Part of the Pinot Noir is crushed and left on skins in temperature-controlled tanks at 10 °C for 12-24 hours. After maceration, it undergoes soft-pressing as usual. The must obtained is transferred to temperature-controlled tanks where static decanting takes place. The must ferments in stainless steel tanks at a low temperature (18 – 20 °C) and when the fermentation is complete, the wine is kept on the fine lees until spring. This is when the cuvée is created, uniting the wines from the two fermentation processes. In May the wine undergoes a second fermentation, in the bottle, followed by a period of 48 months of maturing in contact with the yeasts, in the cool, dark and protected environment of the cellars, in observance of the strict rules that govern the production of “Spumante Metodo Classico” (Classic Method Sparkling Wine).