The grapes undergo gentle, low-pressure pressing, followed by the first fermentation in stainless steel tanks under controlled temperatures. A specific yeast strain, as neutral as possible, is selected to ensure the desired aromas for the second fermentation. After the first fermentation, the wine ages on fine lees with weekly bâtonnage. Part of the batch is aged in wooden barrels to develop tertiary aromas, enhancing aromatic complexity with rich, toasted notes. The second fermentation occurs in a pressurized stainless-steel tank with agitators that keep the lees in suspension during the sparkling wine process, continuing the bâtonnage process and adding more structure and complexity. The lower temperature of the second fermentation, between 12º and 14ºC, ensures a fine and persistent bubble.