Basic Viti Info: Planted in 2000 on a Grey brown loam on shale and sandy limestone. Vines are planted N-S at an elevation of 460m. 5,712 bottles produced

Winemaking: fruit harvested in the cool of the morning, destemmed, crushed then pressed. The free run juice is fractioned, settled and fermented cool until dryness. 5,712 bottles produced.

Basic Viti Info: Predominantly from vines planted between 1904 and 1920’s. Typically red sandy sites on clay base, slate and limestone predominate as well. Elevation varies between 430-460m. All within a close proximity of the Adelina Estate vineyard.

Winemaking: destemmed/50% berries crushed, fermented in concrete, maceration between 9 and 27 days. 10 months in 700l neutral oak (55%) and concrete (45%). Shiraz and Mataro were fermented separately, due to ripening times, blended post ferment.
3.57 / 5.82 g/l TA / 13.7%
5,832 bottles produced.

Basic Viti Info: a 2 acre block of 80+ year old vines planted on a grey sandy loam.

Winemaking: estemmed/50% berries crushed, fermented in concrete, maceration 28 days. 10 months in 700l neutral oak.
3.42 / 5.73 g/l TA / 13.8%
864 bottles made.

Basic Viti Info: Planted in 1997 on a light brown to grey sandy site. Vines are planted N-S on a southerly aspect. Elevation of approx. 390m.

Winemaking: fruit was hand picked, whole-bunch pressed, split between 85% stainless inoculated fermentation and 15% neutral barrique indigenous  fermentation. Once dry the wine was stabilised and bottled. 3,030 bottles produced.

Basic Viti Info: Nebbiolo planted in 2002 on a light brown to grey sandy site. Dolcetto and Barbera planted in 2006 on dark grey silt and sandy loam on sandstone.

Winemaking: fruit was hand picked, destemmed and fermented with selected yeast. Everything was vinified separately... the Nebbiolo on skins for 45 days and Dolcetto and Barbera for 9 days. Maturation for 12 months in a mix of 700l cask and barrique (all neutral). The final blend 50% Nebbiolo, 30% Dolcetto and 20% Barbera. 3,570 bottles produced.

Basic Viti Info: Dolcetto and Barbera planted in 2006 on dark grey silt and sandy loam on sandstone.

Winemaking: Fruit is hand-picked, destemmed and crushed before being filled into a concrete fermenter by gravity. 3 barriques of juice are saigneed after 30 hours. That juice is then fermented, with indigenous yeast and left to sit quietly with in the same neutral barriques they started their life out as juice in, for 6 months, it is filtered and bottled. 780 bottles produced.