Montepulciano d’Abruzzo clusters are harvested before they reach maximum sugar ripeness and transferred whole clusters to the press.
The resulting must is started in the first fermentation, which takes place in steel tanks.
Part of the must is kept at a low temperature and set aside.
Once the must has become wine, the so-called “presa di spuma,” or re-fermentation in an autoclave, which takes place by adding the unfermented part of the must.
After about three months, the sparkling wine is bottled.
The wine is not filtered. It keeps all the natural sediments produced by the winemaking process.