The nature of the land, its position and exposure and the climate (with reference particularly to the temperature, light and humidity) are perfect for this type of cultivation and explain the widespread presence of vines in the territory. The most practised forms of cultivation are:

•Sapling

• Il Guyot (a contained order of the vineyards which results in a high density of vine stumps per hectare and a limited yield of fruit per stump).
The average yield of the area, per hectare, is 60 quintals with a sugar content which varies between a minimum of 17% to about 22% and even above for the particular methods of cultivation suitable for the production of dessert wines. The cultivation practises, treatments of the land and the vines and above all control of vine diseases, the latter essentially present to a limited extent, are supervised by the staff of the "Technical Assistance Centres". The staff operate all over the territory and only a brief warning to the vine-growers is necessary. An integrated biological approach is usually adopted to combat adversities caused by animal parasites, after having verified the indispensability of the intervention on the vineyard.

The Grape Harvest
For the delivery of the grapes to the vinification plant, the vine-grower members are obliged to respect a rigidly studied timetable. The harvest is guided by definite indicators: the relative data on the vineyard has to be recorded and consulted, the moment the fruit reaches the index of physiological ripening has to be established, as does the resulting best commercial value of the grapes, according to the type of wine to be produced.