The Guyot dry pruning begins at the end of January, maintaining a number of 8-9 buds per vine. From May, with disbudding and shoot thinning, excess 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 end of July, after veraison, the first thinning of the grapes is carried out to distribute the vine's production more evenly on the closest shoots to the vine and to prevent cluster bunching (the main cause of gray mold attack in humid years); thinning the grapes, which promotes better grape maturation, allows for a greater concentration of sugars and aromatic compounds as well as better product health. A second refinement thinning is carried out at the end of August, just before technological ripeness. We practice cover cropping in the vineyards to create a more balanced canopy-root relationship for the vine and to preserve beneficial insects in the vineyard; for the same reason, low environmental impact pesticides are used and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.