The Borgogno winery owns over 20 hectares of vineyards, planted exclusively with Nebbiolo (subvarieties Michet and Lampia), Dolcetta and Barbera.

The training system used is a trellis method of “girapoggio,” with wood poles used at the start of rows followed by 4x4cm. cement poles every 1.5 meters, with five zinc-coated iron wires running across. When the vines are very young a cane is also used (to avoid deformation), though later removed to facilitate working of the soil.

The planting method calls for a distance of three meters between each row and from 90 to 120 cm. between each plant in the row according to the vine and the soil type. The modified Guyot pruning method is used, with the fruit-bearing brand curved onto the second wire and brought back up to the first.

The annual working of the soil includes an autumnal aeration, following harvest (20/30 cm. deep) which allows for the weather’s natural influence on the soil and facilitates other manual work such as cultivating in spring and late summer. The work on the vines includes the following:

• Short dry winter pruning: one fruit-bearing branch is left with 7 to 10 buds, depending on vine type, and a wood branch with two buds.
• Green spring pruning: various manual procedures seeking to eliminate female buds, pollen, and overabundant leaves.
• Training of branches; at various periods during development.
• Green harvesting: elimination of excess grape bunches to allow for better maturation of remaining fruit. Done at three stages; before flowering, at bud break, and at maturity.
• Grape selection at harvest: to raise the average quality of the harvest and eliminate partial or whole bunches that do not posess ideal characteristics.

All vineyard work is done by hand.