Great emphasis is placed on fruit quality, strict yield control and minimizing the use of chemicals in both vineyards and winemaking
Vines are pruned short, guyot, 5/6 buds for Dolcetto e Barbera 7/8 for Nebbiolo.
During end of spring and beginning of summer an extremely accurate and laborious canopy management practice takes place, ensuring well spaced and ventilated bunches to reduce the frequency of fungicidal treatments and optimize fruit ripeness.
Low yield is pursued at veraison by leaving a bunch per cane; 3-4 weeks from supposed picking time by strict number of bunches control and reduction of their size if too abundant.
Only organic fertilizer is used.
In order to further obtain a low yield per vine all new vineyards have been planted with a high density of vines per hectare, on average 7,000.
All grapes are picked by hand and placed in crates.