Since the mid-1970s, the winery’s activities have turned to the production of bottle wines. There are 11 hectares planted with vines and they are neatly arranged at the foot of the monastery bell tower, which houses the cellars: the real hub of the winery. The work done throughout the year, in the vineyard and in the cellar, is aimed at the constant search for quality: the new vineyards have close planting distances, to ensure a smaller quantity of grapes per plant; the timing of treatments is dictated by a meteorological control unit, to avoid excesses and to ensure the perfect health of the grapes at harvest time, which is done by hand. Winter pruning leaves a small load of buds per plant, and summer pruning is aimed at ensuring perfect insolation of the clusters.