The traditional guyot and cappuccina training systems are used.
The average density varies between 4,000 vines per hectare (with an average production of 2-2.5 kg per plant) and 5,000 vines per hectare (with an average production of 1-1.5 kg per plant).

Work in the vineyard is artisan work – also referenced by the Vinars Tavern logo – which involves limited use of fertilizers and phytosanitary treatments.
Depending on the wine, the total sulphur content in our wines is between 85 g/l and 100 g/l (by law organic wines can contain up to 100 mg/l for reds and 150 mg/l for whites).
In the summer, we eliminate the bunches that will not be used for winemaking to improve the quality of production. De-leafing is done by hand.

The farm also has a photovoltaic plant.

It is said that some of our vines saw the Second World War, so they must have produced grapes for well over 70 vintages!
Located behind the home farm near the old kitchen garden, vines of Tocai, Malvasia, Pinot Bianco, Picolit, Verduzzo, Cabernet Franc and Merlot.
Here, between one row and another, head of the family Severino Brumat planted his vegetables.

From here we harvest the grapes with which we make our Friulano, but there are also various rows of Cabernet, Chardonnay, Pinot Grigio and Sauvignon.

Here, just below the Hill of Medea, where the soil is rich in minerals and bright red in colour, stretch the rows of Tocai, so far-reaching that, when harvesting … “a no finisin plui!” (there’s no end to them! – Friuli dialect).

“Tant lavor ma… biei raps e buine ue!” (a lot of work, but… nice bunches and good grapes).
This is the only vineyard that we rent. The vines grown are Malvasia, Tocai, Merlot and Verduzzo.