Only the sound and mature grapes from the Garganega vines, which are carefully selected, may be used in the production of this naturally sweet sparkling wine. It is a strict selection as the grapes have to stay drying (appassimento) until the end of January. During this period the water evaporates and the sugar together with the initial aromas of the grapes become more concentrated in a natural way. The fermentation of the must is performed by the natural yeast strains that are present on the skin of the grapes and is carried out slowly but steadily until 11% alcohol is reached. The ‘bubbly’ effect of the wine is achieved through the ‘Charmat’ method.