“The Charmat method” is a natural fermentation technique that uses selected yeasts to ferment sugars into alcohol and carbon dioxide. Grapes must be harvested at a not too advanced stage of ripeness. The first phase of fermentation is carried out in the cuvée, also known as the “blend,” by selecting and blending various batches of wine to obtain the desired product. The Charmat method involves fermentation in a large tank called an “autoclave,” and better quality is achieved by extending this period on the lees. The production technology allows for the attainment of its fruity and fresh aromas typical of the original grapes.