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After the harvesting and pressing of the grapes, spontaneous fermentation takes place, with the "pied de cuve" technique; at the end of the fermentation the wine is bottled so that it can finish the fermentation in the bottle and thus become sparkling. This part of the fermentation has a variable duration ranging from a couple of weeks up to 40-50 days. During this passage, the wine remains in the cellar for refinement, with the choric bottles so as to favor contact between the wine and its fruitful part. Refinement before sale lasts at least 6 months.
