Grapes are carefully selected and the soft pressed must is stored in steel tanks for cold stabilization. The fermentation with selected yeasts, is made at a controlled constant temperature of 18°C and is completed in 8-10 days.
After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Spumante basic cuvée.
Afterwards the wine is filtered and stored in a steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized (–2/-3°C), filtered and controlled before bottling.