After compression, the must is allowed to settle at a low temperature. The first fermentation takes place with the addition of yeast. After the first fermentation, the wine is stored at 5 ? C until the second fermentation (effervescent process). The second fermentation is carried out by the charmat method at a temperature of about 15 ? C. Once the wine reaches the required values, it is cooled, stabilized, filtered and finally bottled.