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 obtaining of sparkling wine. This is followed by some months of refining of sparkling wine on its lees.
Excellent as an aperitif, it goes well with pasta dishes with white sauces of vegetables, white meats and fish.