The Guyot dry pruning is carried out starting from December, maintaining a number of 7-8 buds per vine. From May, with shoot thinning and suckering, superfluous shoots are removed, and the main ones are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vineyards. At the beginning and end of August, after veraison, two grape thinning operations are carried out to distribute the vine's production better among the shoots closest to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); thinning the clusters promotes better grape ripening, allowing for a higher concentration of sugars and phenolic substances, reduced acidity, and better product health.
For over 20 years, we have practiced cover cropping in the vineyards to create a more balanced canopy-root ratio of the vine and to safeguard beneficial insects in the vineyard; for the same reason, low-impact pesticides are used, and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.