The dry pruning with Guyot starts at the end of January, keeping a number of 8 buds per vine. From May, with bud rubbing and shoot thinning, the 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 young vineyards. At the end of August and mid-September, two thinning operations of the grapes are carried out to distribute the vine's production better on the closest branches to the vine and to prevent the formation of clustered grapes (the main cause of gray mold attack in humid years); thinning the grapes favors a better ripening of the grapes, allowing a higher concentration of sugars and phenolic substances as well as better health of the product.
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.