The Guyot dry pruning is carried out starting from January, maintaining a number of 7-8 buds per vine. From May, with shoot thinning and suckering, superfluous vegetation is removed, and the main shoots are tied; these are fundamental operations to maintain a good vegetative and productive balance of the plant. In mid-August and early September, two grape 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 20 years, we have practiced cover cropping in the vineyards to avoid soil erosion on sloping terrain, to create a more balanced canopy-root ratio of the vine, and to safeguard beneficial insects in the vineyard; for the same reason, low-impact pesticides and herbicides are used.
Grape harvest is manual, in 18 kg crates.