For the Cantina Ronca Corvina the vines are trained in Pergola and Geneva Double Cordon style with a density of vine stocks of 3200 vines per hectare. The production is about 3.5 kg per plant. The vines are grown on the Morainic soils of the Garda Lake. The harvest is done exclusively by careful hand selection.

Traditional maceration on the skins is done after some of the grapes are partially dried in boxes for approximately 30 days. In order to exalt the fruity aromas the fermentation temperature does not exceed 22 – 25 °C. The alcoholic fermentation is immediately followed by malolactic fermentation in order to obtain greater softness and drinkability.