Dolcetto d’Alba ‘Bric del Salto’, Sottimano
100% Dolcetto sourced from 3 different vineyards (totaling 3.5 ha) in Neive: Cottá, Basarin, and San Cristoforo. The fermentation and maceration happens on the skins and normally takes about 20 days. No selected yeasts are used. The malolactic fermentation is completed in stainless steel, where the wine remains for approximately 6 months. There is no filtering and no fining prior to bottling. 1833 cases produced.
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