First fermentation: temperature-controlled fermentation in a steel tank
Second fermentation: 30 days
Maceration: 1-2 months
Method of making sparkling wine: fermentation in large tanks under pressure (Charmat/Martinotti method)
Residual sugar: 8 g/l
Acidity: 5.8 g/l
Grape harvest period: from 10 to 30 September
Maximum yield per hectare: 135 c
Serving temperature: 4-5C