Dry pruning in the Guyot method begins in December, maintaining a number of 8-10 buds per vine. From May, with disbudding and shoot thinning, superfluous shoots are removed and the main ones are tied; these are basic 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 thinning of the grapes is carried out to better distribute the vine's production on the nearest shoots to the vine and to avoid cluster crowding (the main cause of gray mold attack in wet years); a second thinning of the clusters, done in mid-September, promotes better grape ripening, allowing for a greater concentration of sugars and phenolic substances, a reduced acidity level, and better overall grape 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.