The Guyot dry pruning begins in February, maintaining a number of 7-8 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 young vineyards. At the end of July, after veraison, the first thinning of the grapes is carried out to better distribute the vine's production on the nearest shoots to the vine and to prevent bunch stacking (the main cause of gray mold attack in humid years); thinning favors better grape ripening, allowing for a higher 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 ripening. For over 15 years, we have practiced vineyard cover cropping to create a more balanced canopy-root relationship of the vine and to safeguard 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.