The Glera grapes are harvested just before full ripeness to obtain a sparkling wine base with great freshness and fruit. Upon arrival at the winery they are moved from the receiving hopper to the vacuum presses where they are gently pressed at a negative pressure of -0.2 BAR with oxygen reduction (to prevent oxidation and uncontrolled fermentation, avoiding the need to add chemicals). After racking and the simultaneous separation of the skins, the resulting flower must is conveyed into steel wine vats where yeast is added for initial fermentation to obtain the so-called base wine. After a very short ageing it is moved to the autoclaves: here the yeasts and sugars are added that will start the second fermentation, or refermentation, after which the resulting sparkling wine is left on its noble lees for a minimum of 30 days in order to further refine its aromatic component. Separation of the suspended particles takes place by means of cold decantation. When we decide the wine is ready, it is bottled under isobaric conditions to avoid pressure loss.