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De Lia
Technical specifications
De Lia
Red
Technical specifications

A highly drinkable full-bodied wine, born out of the fusion of two grape varieties. Featuring notes of barely ripe red fruits and spices, it reveals a light smokey note in the very last drops of a glass. A scratchy, but pleasant tannin.

Vineyard
Classification

Red wine

Grape variety

Malvasia Nera 50%, Ciliegiolo 50%.

Hectares

0,65.

Altitude

370 mt a.s.l

Soil

Clay, silt and sand.

Orientation

North West

Vine age

4 years

Planting density

3.500 vines per hectare.

Cultivation method

Spurred cordon.

Harvest dates

3rd September, 13th September

Harvesting method

Manual.

Agricultural method

No systemic treatment. Copper, sulphur, kaoline and/or zeolite, according to the seasonal developments. Fertilised with self produced vegetal compost and, occasionally, with manure. Soil surface treatments aimed to fight compaction and bury the fertilisation.

Cellar
Yeasts

Indigenous

Vinification

With a first harvest, a whole cluster maceration is done in Co2 saturation for 8 days, followed by an aerobic fermentation on the skins for 10 days, done in small pvc containers of 10 hl.

The second harvest of riper grapes gets a maceration on the skins of 10 days.

Malolactic fermentation

Yes.

Aging

Stainless steel and oak of 10hl

Clarification/Filtration

No.

Total sulphur

19 mg/lt.

Alcoholic gradation

12,50% Vol.

Vintage year on label

Yes.

Lot no.

DE21/CMMC

Bottle volume

750 ml.

Crates of

6 bottles

Bottles produced

2.600