The vineyard is approximately 620 metres above sea level, where warm days and cool nights encourage a long ripening period, concentrating the flavours in the grapes while retaining balancing acidity. The vines are grown in volcanic soils rich in minerals and fossils. The soil is permeable to air and water and is rich in pumice stone and microelements, which allow the plants to produce a complex aromatic profile. The espalier-trained vines are spur-pruned. The 10-year-old vineyard is cultivated following organic and biodynamic cultivation principles and converted to organic status. The organic sulphur and copper treatments are only used when powdery or downy mildew seriously affects the vineyard. The vine moth is combatted by using natural pheromones, which generates confusion in the moth and prevents it from attacking the fruit. The natural microbe Bacillus turingensis is used to combat insects; synthetic pesticides are avoided.