After the selection of the best small-grained Muscat grapes, they are macerated at 14ºC (57ºF), fermented with selected yeasts at 16ºC (61ºF) and then fresh Muscat must is added. It is re-fermented in an isobaric deposit using the Charmat-short technique, under the temperature control at 16ºC (61ºF) until reaching a maximum of 2.5 bars. It is filtered with an isobaric tangential system and bottled with the rest of natural residual sugar from its own Muscat fresh must.
