The Guyot dry pruning is carried out starting from December, maintaining a number of 7-9 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. In mid-August, after veraison, the first grape thinning is 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); a second cluster thinning, done in mid-September, promotes better grape ripening, allowing for a higher concentration of sugars and phenolic substances, reduced acidity, and better product health.
For over 15 years, cover cropping has been practiced in the vineyards to create a more balanced canopy-root ratio of the vine and to preserve 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.