Once the grape has reached peak and balanced maturity, harvesting can begin. The grapes delivered to the winery, are separated from the stems and pressed, the must being separated from the skins during this process. The cooled must is then decanted and filtered then stored at 0-2°C. The must base is placed into a fermentation tank and specially selected yeasts are then added. Subsequently it is transferred into a steel autoclave for secondary fermentation and reach the desired pressure, this value ranging from 2,00 to 2,50 ATM (Bar). At this point the Moscato IGT Veneto Sparkling wine is cooled to -2°C in order to conserve it’s sugar residue and aromas, then after 10 days in these conditions, it is then ready for isobaric filtration and bottling.