The training system is by Pergola and GDC. The density of vine stocks is 3200 vines per hectare and the production is of about 3.5 kg per plant. The vines are grown on morainic soils near Lake Garda. The harvest is by careful hand selection.

The Cantina Ronca Bardolino undergoes traditional maceration of skin with racking off after few days from the beginning of fermentation and, in order to accentuate the fermented fruity aromas, the temperature is kept at a maximum of 22-25° C. The alcoholic fermentation is followed by a partial malo-lactic fermentation, in order to obtain more softness and drinkability.