The grapes are picked by hand, brought to the cellar in small boxes and with a pressed slowly and delicately to obtain a pale pink color. 80% of juce is fermented in stainless steel, 20% in 3 and 4 year old wooden barrels. In the following May the still wines are blended and prepared for the secondary fermentation. The fermentation in bottle lasts about 3-4 months, with a further aging on the lees of at least 18 months. The wine is then disgorged and topped up with sparkling wine only, without adding any 'liqueur.' The wine is then left for three or four months following disgorgement before it is ready for release.