Dry pruning in the Guyot method begins in December, maintaining a number of 11-12 buds per vine. From May, with shoot thinning and suckering, superfluous 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. In mid-August, after veraison, if necessary, thinning of the grapes is carried out to distribute the vine's production better on the closest shoots to the vine and to avoid cluster crowding (the main cause of grey mold attack in humid years); a second thinning of the grapes, done in mid-September, promotes better grape ripening, allowing for a greater concentration of sugars and phenolic compounds, reduced acidity, and improved overall health of the product. For over 15 years, we have been practicing vineyard floor management to create a more balanced canopy-root relationship 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 harvesting is done manually, in 18 kg crates.