Dry pruning in the Guyot method is carried out starting from late November, 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 cluster thinning operations are carried out to distribute the vine's production better among the closest shoots to the vine and to prevent cluster congestion (the main cause of gray mold attack in humid years); cluster thinning, which promotes better grape ripening, allows for a higher concentration of sugar and phenolic substances 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.