Dalila
Dalila
Bouquet: intense nose of tropical fruit and jasmine unites with delicate notes of peach, apricot and citrus, accented by hints of wildflowers and fresh honey.
Flavor: elegant, rich white with a powerful nose that is complemented by vanilla undertones.
Pairings: it pairs well with seafood appetizers, pasta dishes with fish or white meat, grilled fish and medium aged cheese.
Vinification
Grillo: harvested in mid-September, 70% of the grapes are destemmed and soft pressed, the other 30% undergoes maceration on the skins for several hours and then decantation of the must, selected yeasts are added and fermentation is carried out at a controlled temperature of 60°F for several days, followed by maturation in stainless steel tanks.
Viognier: harvested around the first week of September, the grapes are destemmed and soft pressed, they undergo decantation at 54°F for several hours, selected yeasts are added and fermentation is carried out in 3-year-old barriques with light toasting, followed by long maturation in oak with periodic batonnage.
Blend: after maturation, the wines are blended and then aged in stainless steel for an additional few months. Bottling is followed by other months of bottle refinement.
