The must is obtained by soft pressing of Glera and Pinot Noir grapes. Then 50% undergoes an initial fermentation at a controlled temperature of 18° C (64° F), while the remaining 50% is stored at 0° C (32° F) as unfermented must. They are assembled and transferred into pressurised stainless steel tanks where the secondary fermentation occurs to create bubbles according to the traditional Charmat method.