“The Charmat method” is a natural fermentation technique that employs selected yeasts to ferment sugars into alcohol and carbon dioxide. Grapes must be harvested at a not too advanced ripeness stage. The first phase of fermentation is carried out with the cuvée, also called “blend,” by selecting and assembling 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 prolonging this period on the lees. The production technology allows for the development of its fruity and fresh aromas typical of the grapes’ origin.