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

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: fruit was hand picked, destemmed and fermented with selected yeast. Maceration times varied between 35 and 45 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. 6,306 bottles produced.

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

Winemaking: hand picked, destemmed and about 50% whole berry fermentation. 19 days on skins, pressed to larger format neutral French oak for 10 months. 1680 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.

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, 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.

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.