Vinification: After destemming and crushing, alcoholic fermentation takes place with the addition of selected yeasts keeping the temperature constant at around 25°. During maceration, pumping over is done at regular intervals thus favouring the contact of the skins with the must to increase the extraction of tannins, anthocyanins and the characteristic aromas of Dolcetto. The drawing off follows to separate the wine from the skins. Ageing: Maturation in stainless steel vats and a short period in the bottle.