The harvest began in mid-September, later than in previous years, due to the moderate temperatures during the summer period. These did, however, result in grapes with good acidity. Despite the bad weather that has characterised the area over the past period, the Serre winery has very good expectations for its wines.
The harvest began with the selection of the most suitable vineyard for the production of 58, a reference of great importance for the company and with the most particular production process. It then continued with the cutting of the fruit head: this causes some of the bunches to begin a partial dehydration and creates a higher concentration of sugars and aromas, so as to avoid adding sugar during the sparkling phase.