Deliella is the premier cru produced by Feudo Principi di Butera, bearing the name of the district in which the estate is located. This 100%, single-vineyard Nero d’Avola has an aristocratic profile, great ageing potential and an unconventional ability to combine intensity and balance with elegance and sobriety.
With its highly distinctive style, Deliella expresses the character of the district of Butera, one of the areas best suited to the cultivation of Sicily’s most noble autochthonous grape.

SOIL TYPE
Clay, silt, sand with a good percentage of larger stony matter and up to 15% active limestone.

TRAINING METHOD
The vines are spurred-cordon trained, using a particular bespoke pruning system that aims to guarantee the natural lymphatic flow within the vine by reducing the size of the cuts. Canopy management is very important and is carried out strictly by hand with meticulous care. Leaf thinning is performed on the east side, the so-called ‘morning side’, an operation that allows the
skin of the berries to become thicker, fostering gradual ripening by light rather than by heat, thereby avoiding over-ripening. To guarantee high quality, strict thinning out of the bunches is carried out, which significantly reduces yields per hectare. Furthermore, total elimination of weed killers has occurred thanks to the skilful working over of the soil under the vine rows.

VINIFICATION AND AGEING
Deliella ages for 14 months, 90% in large, 30 hl and 60 hl barrels and 10% in second-use 350-litre tonneaux. After blending in stainless steel, the wine ages in the bottle for about a year.

TASTING NOTES
Colour: ruby red.
Bouquet: red fruits with dominant notes of morello cherry, juniper and myrtle.
Flavour: rhe balsamic aspect appears perfectly balanced with the acidity and minerality. The body is slender with a long and persistent finish. The finish picks up on the same red fruits that are perceived on the nose, in perfect nose-to-palate contunuity.

FOOD PAIRINGS
Excellent with full-flavoured first courses, white and red meats - either grilledor served with sauces - ideal with baked lamb and matured but not marbled cheeses.