Good wine starts from the vineyard. This is the reason why Azienda Vinicola Spagnolli has always aimed at researching a qualitative and quantitative balanced product. This is why considerable changes also have to be made in the planting of grape production. The traditional pergola has in part left room for the Guyot system. Selected clones with weak strength stock vine limit the production in a balanced way without having to resort to pruning when the fruit is forming. Together with the farmers, Spagnolli has created a new culture centred on reducing manure and on rational use of irrigation. The use of fungicides has been reduced to a minimum in agreement with the Provincial Letter of Intent. A continual rapport with vine-growers, characterised by controls and grape analysis guarantee respect for the environment and a higher salubrity to the product.

As in the origins of old tradition, attention to the vineyard is then transformed into continual control in the fermentation process.
White wines have requested the use of new tools and new working processes. Pneumatic presses, temperature control of fermentation and other technical devices are aiming at improving the quality of the product at the moment of transformation.
A particular note is dedicated to wood barrels that contribute to adding a unique aroma to the wine. The traditional half capacity barrels have been put together with smaller ones of 225 l. The so-called barrels or barriques improve some wines such as Tebro, Pinot Nero, Merlot and Cabernet.