The Pisonis were one of the founders of the “Istituto Spumante Trento Classico”. The production is very limited as only the best grapes from specially selected areas are used. The grapes are harvested by hand and then gently pressed to obtain about 63 litres per 100 kg of grapes.

Special yeast is then added to the wine and the bottles are stored in a chill cave (10-12° C) where the long slow fermentation (36 months) takes place.
After fermentation, the yeast is extracted using the remuage method: each bottle is turned up-side-down on the pupitre and twisted by hand. The yeast slowly slips down the neck of the bottle towards the metal cap. By freezing the neck of the bottle it can be uncapped and the frozen deposit is pushed out by the pressure. The bottles are then corked and labelled.
The Spumante Riserva is older and drier, while the Rosè is slightly pink.