Die (2023) - Tenute Delogu
The name Die means “day” in Sardinian and is meant to evoke the light and energy of the sun that shines on the coastal vineyards of Alghero. It is one of the emblematic labels of the Tenute Delogu winery, located close to the Alghero-Fertilia airport.
Die (2023) - Tenute Delogu
Type: Vino Bianco
Appellation: Vermentino di Sardegna DOC
Grape variety: Vermentino
Vintage: 2023
Winery: Tenute Delogu
Alcohol: 13%
The appellation: Vermentino di Sardegna DOC
Vermentino di Sardegna DOC is one of the most representative appellations of Sardinian viticulture, established in 1988. This white wine, produced exclusively from Vermentino grapes grown across the island, reflects Sardinia’s unique character: a land kissed by the sun, caressed by the winds and surrounded by the sea.
Find out more about Vermentino di Sardegna DOCWhat to eat with Die
Who makes it: Tenute Delogu
Tenute Delogu is a wine estate with a wine resort in the Nurra, in north-west Sardinia, a few kilometres from Alghero. It sits in a distinctive natural landscape of Mediterranean scrub, clay, limestone, sea wind and coastal scenery. The estate covers about 60 hectares, of which 20 hectares are under vine, spread over two separate areas: 15 hectares in the inland countryside of the Nurra, and 5 hectares looking out over the Gulf of Alghero, near the nuraghic site of Palmavera.
Find out more about Tenute DeloguThe vine of Die
Vermentino
Vermentino is a highly prized white grape variety, found mainly in the coastal regions of the Mediterranean. Its origin is debated, but it is thought to come from the Iberian peninsula or from Liguria, from where it would then have spread to Sardinia, Tuscany and Corsica. Today it is also grown in some areas of southern France.
Find out moreDie: the Alghero area
Alghero
Alghero, in the north-western part of Sardinia, is one of the island's most important wine districts. Thanks to its Mediterranean climate, its limestone soils and the influence of the sea breezes, the area produces fresh, savoury white wines, structured and intense reds and elegant sparkling wines. The Alghero DOC appellation protects the area's wine production and covers several native and international varieties, among them Vermentino, Torbato, Cannonau, Cagnulari and Cabernet Sauvignon. The historic presence of Catalan culture has left its mark on viticulture too, with Torbato, a rare grape variety distinctive to the area.
Find out more about AlgheroClimate: Mediterranean
Altitude: Low Altitude (0-200 m above sea level)
Soil: Limestone / chalk
Geographical setting: Sea
Profile of Die
Primary aromas: Citrus, Mediterranean herbs, White flowers, Green apple
Secondary aromas: Aromatic herbs, almonds, minerals
Tertiary aromas: Mineral notes
Tasting notes: A bright straw yellow colour with greenish highlights. The nose is fragrant and fine, with a fresh bouquet alternating citrus, flowers and maritime hints. The palate is slender and lively, with marked acidity and pronounced savouriness that recalls the nearby sea. A persistent, citrusy and mineral finish.
| Sulphites | yes |
| Body | Fresh |
| Acidity | Medium |
| Tannin | Absent |
| Sweetness | Dry |
| Finish | Media |
| Colour | Straw yellow with pale green highlights |
| Clarity | Clear |
Winemaking methods used for Die
Hand harvesting
Hand harvesting is a traditional, painstaking approach to picking, where bunches are selected and cut by hand straight from the vine. Compared with machine harvesting it allows far closer attention to quality, since only the best bunches are chosen and the fruit is not damaged.
Find out moreTemperature-controlled fermentation in stainless steel
Temperature-controlled fermentation in stainless steel is a technique that makes it possible to produce fresh, fruity, clean wines, preserving the varietal aromas of the grapes at their best.
Find out moreWhite winemaking
White winemaking is a technique that makes it possible to obtain white wines from both white and black grapes, avoiding contact between the must and the skins. This process emphasises the freshness, aromatic purity and finesse of the wine, preserving its fruity and floral notes and avoiding the extraction of tannins and anthocyanins.Used for the production of dry, aromatic and sparkling white wines, white winemaking involves temperature-controlled fermentation in order to maintain the integrity of the aromas and of the wine's natural acidity.
Find out moreAgeing methods used for Die
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials.Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn stainless steel (1–6 months)
Ageing in stainless steel for 1 to 6 months is a winemaking practice widely used for young, fresh, varietal wines, aimed at preserving the aromatic fragrance and gustatory integrity of the wine immediately after fermentation. This choice allows the wine to be stabilised, to settle naturally and to be ready for drinking within a few months, retaining vitality, tension and precision.
Find out moreTime on the lees for Die
- No contact with the lees