Dry pruning with Guyot is carried out starting from late January, maintaining a number of 7-8 buds per vine. From May, with leaf thinning and shoot thinning, the surplus 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 of August, after veraison, thinning of the grapes is carried out to distribute the vine's production better on the shoots closest to the vine trunk and to avoid cluster bunching (the main cause of grey mold attack in wet years); thinning the grapes, which promotes better grape ripening, allows for a greater concentration of sugar and aromatic substances as well as better product health. A second thinning for refinement is carried out at the end of August, just before technological ripeness.
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 harvesting is done manually, in 5 kg crates. The grapes are selected, cluster by cluster, and then hung to dry on racks in a dry and well-ventilated room. The drying process continues until mid-November.