After gentle pressing, which extracts only the finest must, the wine undergoes a resting phase at low temperature. Here, the pulp is constantly mixed in the must to transfer all the grape’s characteristics to the finished product, a process known as “cold settling.” Fermentation, which transforms the grape into must, is extended to promote the synthesis of mannoproteins by the yeasts, giving the Blanc de Blanc its typical softness of great sparkling wines. This mass, combined with that aged in steel, begins malolactic fermentation, giving the sparkling wine both silkiness and freshness. After resting until the first spring warmth, the masses are separated from the lees and prepared for secondary fermentation. During this phase, yeast is added for the second fermentation, giving the wine its bubbles and brioche-like characteristics. After resting on the lees for at least 36 months, the bottles are rotated and gently tilted for disgorging, where the yeast is removed from the clarified wine. In the final disgorging phase, a small amount of passito wine is added as liqueur d’expédition, enriching the product with structure and aromatic complexity thanks to the botrytized grapes. The dosage, or final residual sugar, classifies this wine as Extra Brut.