The dry Guyot pruning begins in December, maintaining a number of 8-9 buds per vine. In May, with leaf thinning 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 better on the shoots closest to the vine and to prevent bunches from piling up (the main cause of gray mold attack in humid years); thinning the clusters, which promotes better grape ripening, allows for a higher concentration of sugars and aromatic substances as well as better product health. A second refining thinning is carried out in mid-August, just before technological ripeness. For over 10 years, we have been practicing grassing in the vineyards to create a more balanced canopy-root ratio of the vine and to safeguard beneficial insects in the vineyard; for the same reason, environmentally friendly pesticides are used, and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.