The dry pruning using the Guyot method starts from late January, maintaining a number of 7-8 buds per vine. From May, with shoot thinning and pruning, 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 closer to the vine trunk and to prevent clusters 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 compounds as well as better product health. A second refining thinning is carried out at the end of August, just before technological ripening.
For over 10 years, we have been practicing vineyard floor management to create a more balanced canopy-root ratio of 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.