First fermentation in stainless steel at 14ºC to obtain the base wine.Second fermentation -champegnoise method –in bottle (rima) during 9 months.After careful ageing, the bottles are rotated to make the yeast lees settle into the neck of the bottle preparing for disgording.To give the final touch to our sparkling we add our own mix of sparkling and sugar.This transforms our sparkling wine into a BRUT.