The whole grapes are subjected to soft pressing immediately after harvesting. The vinification yield is low (about 50%), to obtain a fine and elegant must. The must, partially clarified, is left to ferment at a temperature of 18 ° C. In February-March the second fermentation begins in the autoclave, which leads to the production of sparkling wine. This is followed by a few months of refinement of the sparkling wine on its own yeasts.
Excellent as an aperitif, it goes well with first courses with white vegetable sauces, white meats and fish.