The must requires special care: it is actual grape juice, therefore a natural, fresh and very delicate product. It must not come into contact with oxygen because sugars would oxidate and precious aromatic components would be lost. The must is left to settle for 12 hours at a controlled temperature of 2°C.
This way, our winemakers have a base of great organoleptic value at their disposal for the sparkling phase. Therefore, after the wine base is subjected to the first fermentation, the must is added. It is only after this phase that the second fermentation is carried out.
The sparkling process in autoclave lasts about 4 weeks. After cold stabilization, the wine is bottled and is ready to be tasted.