At the Luce vineyards we embrace the concept of sustainable agriculture to promote the health of the vines, focussing on the use of organic procedures and limiting chemical treatments as much as possible. Average yields are kept very low, at about 30 hectoliters of wine per hectare, to enhance the character of the varieties and to capture the essence of the terroir. Crop thinning and leaf pulling are standard procedures in the cultivation of the Luce vineyards.

Once they have reached the optimum maturation of sugar, acid and tannins, the grapes are hand picked and carefully transported to the winery. Merlot and Sangiovese usually achieve ripeness three to four weeks apart, with Merlot ready for harvest in mid-September. The two varieties are harvested separately, and, after each has undergone alcoholic fermentation and extensive maceration, they are blended together around the end of November.