The base wines are selected for their aromatic expression. The fermentations take place at low temperature (17-18°C.) to preserve this fruity personality. After the slow “prise de mousse” at cellar temperature (10-12°C), the wine is left to rest on its lees. The latter are “shaken” into suspension on a daily basis during at least 3 months to obtain an optimal harmony. After a gentle filtration, the moderate “dosage” brings the final touch.