Vinification: 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. The must obtained is transferred to temperature-controlled tanks where static decanting takes place. The clear must then ferments in stainless steel tanks at a low temperature (18 – 20°C). When fermentation is complete, the wine is kept on the fine lees until spring. At this point the Cuvée (or blend) is created, uniting the wines stored in the various tanks. In May the wine undergoes a second fermentation, in the bottle, followed by a period of time 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”.