When it arrives in the main winery, in department 1, the wine is centrifuged and put in fibreglass tubs where it will be refrigerated.
After refrigeration it is put into stainless steel tanks where it will stay until it is time for fermentation.
The wine is then put in an autoclave; sugar and choice yeasts are added and it is fermented naturally, at low temperature, transforming it into a sparkling wine.
When fermentation is complete, the sparkling wine is then centrifuged, micro-filtered and bottled at low temperature.
The bottles are placed in wire crates where they stay until it is time to package them, in Department 2.
To complete the packaging, labels and aluminium capsules are added to the bottles and then they are deposited in cardboard boxes and put on pallets until they are shipped to their various destinations.