The vineyard sits on stony hillsides of clay-limestone soils exposed to the rising sun. The five to 15-year-old vines are organically cultivated. The plots are manually pruned by the same team every year, the pruning is adapted according to the vigor of the vine and the style of wine the plot is destined for. The vines are disbudded, and unproductive branches are removed. Respect for the environment is paramount; even the vine supports are wooden to blend in with the landscape. Cover grass is grown between the rows during winter to protect the soils, which is kept low in winter by sheep that graze in the vineyard. A precise restructuring plan is followed, so every fallow is planted with flowers for at least three years to nurture the bees, improve soils, and promote biodiversity. Organic manure is used to nourish the vines, and only copper and sulfur products are employed; these are reduced by applying tisanes of horsetail, nettle, and willow. Water management is key, and a drip irrigation system has been installed for judicious use when necessary.