The fermentation and the maceration on the skins normally takes about 9 days. No selected yeasts are used. The malolactical fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling.
The "Bric Del Salto" Dolcetto is the result of the different soils of the "crus" in which the vines are grown. It is well balanced in all of its components, starting with its deep color, its fruity, rich and elegant nose, and a complex, lingering and fresh taste.