The grapes are generally harvested by hand using small crates, or else using a grape harvesting machine of the latest generation, which allows us to better safeguard the integrity of the grapes themselves. The latter allows us to work at night in order to bring the grapes into the winery while they are still cool, thereby making the most of the cold cycle, which is essential for an optimal aromatic extraction. The use of the machine also allows us to greatly reduce the harvesting times and to intervene at the height of the grapes’ qualitative expression, which is determined by both their technological and polyphenolic ripeness. The harvest involves both the selection of the grapes in the field, as well as the discarding of any bunches that show signs of imperfection. For certain vintages or varieties that may require it, multiple passes are carried out in order to make sure that the grapes are always collected at the perfect point of maturation. During the winter months, the pruning operations are carried out by specialized personnel. Two different farming techniques are employed and are selected based on the variety and the location of the plot. With Cordon, unlike Guyot, ​​an initial pass is carried out with the pre-pruner before using the actual pruner; With Guyot, on the other hand, all of the operations are carried out manually, including the tying of the production tips, which are renewed every year. Work begins in the vineyard before bud break in the early spring: herbicide is selectively applied in order to limit the development of weeds, after which, based on a careful calculation, the soil is fertilized in order to replenish the nutrients that were absorbed by the plants during the previous year. These operations are carried out with full respect for the environment and with the utmost care for the vineyard’s ecosystem. When the days get longer and the vegetation even grows before our eyes, we begin mechanically working the land, protecting the vines and managing the growth of the vegetation.

The pruning techniques, which are mandatory for proper quality management, are of the utmost importance since they determine the shoots that will bear the grapes and will allow the production structure to be renewed the following year. Furthermore, based on the seasonal progress and the oenological objectives, a number of important activities are carried out, such as the bud removal and the thinning of the bunches.