The work of the acinino takes place in the month of July. It consists in the elimination of the smaller berries from the bunches, in order to allow a better maturation of those already developed and to guarantee balance of size to the final product of the table grapes.

It is common to distinguish between two different types of millerandage: the green millerandage and the sweet millerandage.

It has a green acing when the berries, usually seedless, remain green until the harvest and a sweet acing when they ripen regularly and can become even sweeter than normal.