Lorella and Piero practice biodynamic agriculture, enriched by their own original ideas developed through research and exchange with other farmers. As a result, no synthetic chemicals are used on the farm in order to preserve and improve the fertility of their soils. They use green manures and biodynamic substances to let the plants express their specific qualities and obtain wines that, according to them, "are not only well rooted in the terroir from which they come, but also extremely pleasant, digestible and fine to taste". In accordance, they do not rely on selected yeasts, but use exclusively indigenous yeasts, brought into the cellar with the grapes. This implies that the wine is made and refined without any additives, with the sole exception of a small amount of sulphites.