In the spring following the harvest the base wineundergoes a second fermentation in the bottle at a temperature of 15°C for about 30 days. Once the refermentation is completed the bottles are placed in the stacks for at least 20 months. The bottles are then placed on the "Pupitres" to carry out the "Remuage" (riddling) and allow the clarification of the wine. After about 20 days of riddling the wine is disgorged, no sugars are added to the wine.