Vines are trained on vertical trellis, following the Guyot System;. Every year it is necessary to remove the shoots that have vegetated the previous year and produced the grapes, leaving only one that will be the new fruiting head.

The fruit head that remains, which is carefully chosen during pruning, must be folded in a horizontal position forming a light arch that balances the flow of sap. The new shoots will start from the various buds of the fruiting head.

In addition to the buds of the fruiting head, on the vine stock there are some that produce useless shoots called "suckers". When they reach 20/30 cm they are removed to let the vine concentrate its energies on the buds of the fruiting head.

With the lengthening of the shoots, which become shoots, and the clusters come out, accessory tracts called "feminelle" are formed which create a disordered and excessive leaf mass. It is necessary to remove them to aerate the leaf mass and the growing bunches. A long work to be done by hand with delicacy and experience

At veraison, which signals the beginning of grape ripening, it is necessary to balance the quantity of bunches for each vine. An expert sorting work removes the excess bunches to allow uniform ripening of the grapes left on the vine.

it is the much coveted goal that must be done strictly by hand, in pairs of workers who move the box in which they deposit the bunches which, now ripe, must finally arrive in the cellar