It is vinified from open spout, the wort being placed in small decanters of 1m³ where it remains between 24 to 36 hours to make the decanting through natural precipitation. At the end of this process, the wort is transferred to stainless steel tanks where it ferments, with a temperature control made with cooled water drop. There is a special care in harvesting the grapes that have the correct balance between acidity and alcohol. The base wine is usually foamed in March of the following year and, in the case of Reserva, it stagnates 12 months in the basement before degorgement. It is a sparkling traditional method, fermented in bottle, with the remuage done by hand in wooden desks. Being a natural brute, it has no added sugar in the expedition liqueur.