Each grape variety was fermented separately. The grapes were gently pressed followed by a brief skin contact to impart the delicate ros̩ colour. Cool fermentation at carefully controlled temperatures took place in stainless steel tanks in order to retain the purity of fruit. The winemaker carefully blended the wines to produce the cuv̩e for the second fermentation. This blend is an expression of the different characteristics of each of the varieties, resulting in a balanced blend with a consistent quality, year on year. The secondary fermentation took place in special stainless steel tanks known as the Charmat method where the carbon dioxide naturally produced is retained in the wine, producing the sparkling character.