It is obtained from the most recently planted vineyards of the farm.
The harvest is made by hand in the second half of September. The stalk removal-pressing of the grapes (100%dolcetto) follow and a must fermentation at a controlled temperature, with frequent pumpovers per day.
Malolactic fermentation completed, the Otto Filari matures in steel vats until bottling, which takes place in late spring.
It is ruby red with violet reflections. The olfactory impact is fruity and fragrant; the taste is harmonious, dry, medium-bodied.