The grapes are selected from vineyards located in the province of Taranto. The vines are Guyot trained and planted at a density of approximately 5,000 plants per hectare.
Manually in early August.
The whole grapes are de-stemmed and gently pressed. The must is then cooled to 12°C and left to settle for around 18 hours. Fermentation, which lasts about 10 days, is carried out in stainless steel tanks at a controlled temperature of 16°C.
For the “Metodo Classico” (classic method): The wine is bottled and a "liqueur de tirage" is added. The bottles are placed in a temperature-controlled warehouse at 10°-12°C for the second fermentation, which lasts about 30 days. The bottles are then kept for an additional 18 months so that the wine rests on its lees, developing fine and persistent bubbles.
With the addition of the "liqueur d'expédition", at least two months before release.