Brut Prima Cuvée is produced using only grapes from the Monte Rossa vineyard. The wine is obtained from the first pressing. The maturation process lasts for a minimum of 24 months. Each bottle is temporarily sealed before its "sboccatura" the special process by which the dead yeast cells are removed by rotating and tilting the bottles whilst retaining carbonation. The bottles are then re-corked with cages. A certificate clearly specifies the date of the "sboccatura" and the wine is put on the market a minimum of four months after this date.
