WINEMAKING: Produced by following the ancestral method. On arriving in the cellar, the whole bunches are gently pressed, and once the must is obtained it is cleaned by decanting. It is subsequently partially fermented with native yeasts in a tank, and then bottled with sugars to ferment. In this way, these sugars end up fermenting inside the bottle, thereby generating the wine bubbles. Lastly, it remains stacked for 7 months until disgorging, and is the filtered and bottled again. Throughout the process the winery uses very little or no sulpher to make the wine.