The dry Guyot pruning begins in January, maintaining a number of 8-9 buds per vine. From May, with disbudding and shoot thinning, excess 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 end of July, after veraison, the first thinning of the grapes is carried out to distribute the vine's production better on the closest shoots to the vine stock and to avoid cluster crowding (the main cause of gray mold attack in humid years); thinning the grapes, which promotes better grape ripening, allows for a greater concentration of sugars and aromatic compounds as well as better overall grape health. A second thinning is performed in mid-August, just before ripening.
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.