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.

Winemaking: hand-picked, whole-bunch pressed. Settled juice is fermented with selected yeast. Fermentation continues until dry, the wine is clarified and bottled.

Basic Viti Info: Predominantly from vines planted between 1910’s and 1930’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: fruit was hand picked, destemmed and fermented with selected yeast. Maceration times varied between 20 and 55 days on skins. Post pressing the wine was racked to large format french oak (35%) and concrete tank (65%) for malo (indigenous bacteria) and maturation. 6,168 bottles produced.

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

Winemaking: hand-picked, fruit is detemmed and mildly crushed, fermentation and maceration occurs over 22 days and the wine is pressed to concrete tank for malo and maturation (9 months). 2,706 bottles produced.

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 7% neutral barrique indigenous  fermentation. Once dry the wine was stabilised and bottled.

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

Winemaking: fruit was hand picked, destemmed and fermented with Selected yeast. Maceration for 14 days. Post pressing the wine was racked to barrique 6 months for malolactic fermenation and maturation.

Basic Viti Info: Nebbiolo plantings from 1998 and 2002 on a light brown to grey sandy site. Elevation approx. 390m.

Winemaking: fruit was hand picked, destemmed and fermented with selected yeast. Between 42 and 82 days on skins. Stored in large format french oak for malo (indigenous bacteria) and maturation (14 months). 2832 bottles produced.