Produced using the ‘Metodo Ancestral’, the grapes were gently pressed in a reductive environment; the absence of oxygen reduced the risk of oxidation of aromas. Fermentation took place spontaneously with natural yeasts at low temperatures in stainless steel tanks to preserve the purity of fruit. Before fermentation was complete, the wine was bottled and the natural sugars continued to ferment, producing naturally occurring carbon dioxide and thus, a delicate sparkle. This is known as ‘pét nat’ or ‘pétillant naturel’, which translates as ‘naturally sparkling’. The wine was matured on its lees for three months in the bottle.