Green pruning is done both to produce grapes suitable for high-end market wines, and also to restore the correct grape-capacity vegetative ratio, thus leading to a fully mature fruit.
Tenuta dell'Agnerone relies on skilled labor that manually carries out green pruning in order to obtain the correct grape-capacity vegetative ratio in each vineyard.
Annually, for each vineyard in production, sub-areas are selected for green pruning, in order to produce grapes for experimental microvinification aimed at producing high quality wines.