The three grape varieties are soft-pressed and fermented separately at a controlled temperature of 14°-16°C. The wine matures on the lees from the first fermentation in stainless steel tanks for a number of months. Liqueur di tirage is added to the cuvée and the wine is then bottled and sealed with crown caps before being placed in the cellar at 10-12°C for secondary fermentation. The wine rests on its lees for an average of 24 months and is then disgorged and released for sale.