Certified Organic. In ancient times, this area was called Salmassa, a name that probably originates from a source of brackish water welling up in its vicinity. This is one of the smallest Crus in Barolo and Brezza only has one hectare, planted in 1941. The soil of this vineyard is typical to the town of Barolo, made mostly from Sant’agata fossil marne (clay and silt) The wines produced here are of greater quality in dry years. In fact, the higher percentage of clay and silt ensures a larger water retention. For example, the 2003 vintage, a vintage often seen as flabby and overblown for many producers is stunningly elegant from this vineyard. Grapes are hand harvested and transported in small bins. Fermentation lasts for 7-8 days and maceration continues for another 30 days. During this time the cap is submerged and pump over is done several times a day. Malolactic takes place in cement vat before the wine ages two years in 30 hl Slavonian oak casks. The wine is transferred back to concrete for another 8 months and undergoes several rackings to allow bottling without fining or filtration. The wine ages another year in bottle before and is numbered before release.