With the aim of making the most of the terroir, in the vineyard we seek to achieve a perfect balance of plant growth under a low-production regime. To achieve this, for many years now it has been forbidden to use fertilizer on mature vines, and full green/grass cover is employed along with particularly short pruning practices. With the new trellis systems we have moved to high density (more than 7,000 vines/hectare). With those varieties which allow this, we have decided to train the vines with short pruning techniques such as the fan, a method which the company considers very promising, also because it reduces the size of the grape bunches due the fact that the production arises from the basal shoots. This is done purposely to maximize the exposure to sunlight by means of an improved spatial arrangement of the leaf surfaces. Special attention is reserved for the grapes themselves which are harvested exclusively by hand which allows any individual grape that may be affected by Botrytis mould, rot or accidental bruising to be eliminated in the field. The tenderly cared-for bunches are placed sparsely in small crates in order that they arrive perfectly intact in the cellar. All of the above is a necessary preparatory phase which leads to the wine-making process which is briefly outlined below.