The soft pressed must is stored in steel tanks for the static cold decanting. The fermentation with selected yeasts is made at a controlled constant temperature of 18 °C and is completed in 8-10 days. After a storage period, the winemaker studies a skilled coupage to achieve the Prosecco Spumante basic cuvée. Afterwards the wine is filtered and stored in steel tanks with the addition of saccharose and selected yeasts for the second fermentation (Martinotti-Charmat method) at a controlled temperature of 14-15 °C. Once the wine has reached the required pressure levels, alcohol and sugar content, the wine is refrigerated and cold stabilized, filtered and controlled before bottling.