The vineyards are located within the Prosecco DOC area. The whole grapes are put into the pneumatic press for soft pressing and the resulting must, after a first racking, is put into temperature controlled tanks where it remains until it is used for the production of the sparkling wine. Secondary fermentation: Added with yeast cultures selected by Villa Sandi, the must is then put into vessels where fermentation takes place at a controlled temperature of 15-16ËšC to enhance all the harvest fragrances. Upon reaching the required alcohol and sugar content, fermentation is stopped by refrigeration. After a short settling period, the sparkling wine is ready for bottling. The refermentation is carried out in such a way as to preserve all the aromatic heritage and develop floral and fruity aromas, typical of the variety and the territory.