Destemming and cold maceration for about 3 days. Soft pressing and clarification by static decantation; spontaneous fermentation in steel tank. Wine left in contact with lees until spring. Enriched with must from same vintage, goes through its second fermentation in bottle. Not filtered nor clarified.

This dry, semi sparkling wine goes through its second fermentation in bottle and is left in contact with the lees. Cloudy in appearance it is generally released after a couple of months for immediate enthusiastic quaffing. The color of the wine is an orange yellow tone. The juicy flavors of grapefruit lead to floral undertones with hints of exotic fruit and ginger. Freshness dominates the palate, vibrant acidity harmonized by a trademark mineral, even slightly saline character which give Dilì its tangy intensity.