Dry pruning in the Guyot method begins in December, maintaining 7-9 buds per vine. In May, excess shoots are removed and the main ones are tied during suckering and shoot thinning to maintain a balanced vegetative and productive state, especially for young vineyards. In mid-August and early September, after veraison, two rounds of cluster thinning are carried out to distribute the vine's production on the shoots closest to the trunk and to avoid bunching of clusters (a primary cause of gray mold in wet years). Thinning the clusters promotes better ripening of the grapes, resulting in higher concentrations of sugars and phenolic compounds, reduced acidity, and improved grape health.
For over 20 years, we have practiced cover cropping 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, low-impact pesticides are used, and the use of chemical herbicides is avoided.
Grape harvest is manual, in 18 kg crates.