The grapes are harvested at the ideal moment of ripeness. Harvested by hand, they are sent to the winery where they undergo a careful selection, are destemmed, and crushed. After 24 hours of cold static decantation, the must is racked and inoculated with selected yeasts that carry out the alcoholic fermentation at a controlled temperature of 15ºC for approximately 2 weeks. At the end of this first fermentation, wine is obtained, the basis of sparkling wine, relatively neutral in aromas and with salient acidity.

In the second phase, the "Traditional" or "Classic" method is followed, which consists of a second fermentation of the base wine inside the bottle, during approximately 2 months the yeasts transform sugar into alcohol and as a consequence release carbonic gas, giving rise to the sparkling wine's "perlage" (bubbles). The sparkling wine then goes through a process of autolysis and aging that lasts about 24 months in the cellar, being finalized with the removal of impurities (lees) through manual "remuage" and machine "degorgement".