Gentle pressing of whole grapes by pneumatic press. Only the best must will be used for vintage wine, the characteristics of which will be enhanced by frequent bâtonnage.
The Chardonnay destined for vintage stays on the yeasts for a minimum of 50 to a maximum of 60 months, when the yeasts express all their best characteristics.
When the Millesimato has reached the desired fresh and flowery fragrance, disgorging is carried out in order to obtain the vintage wine in the Brut version and with a sugar residue of aproximately 4-5 g/l. A further ageing of at least 4 months takes place in the cellar.