Once the must is obtained, it is clarified by flotation and then fermented at a controlled temperature around 16 ° C. After the fermentation process, the wine is promptly centrifuged. With the clear base wine, the second fermentation begins in autoclaves with the addition of the tirage liquor. The process is carried out at a controlled temperature of 14ºC. Once the frothing is complete, the sparkling wine is stabilized and centrifuged. Soon, the dispense liquor is added to finally be filtered and bottled.