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Predominantly from vines planted between 1890’s and 1930’s. Typically red sandy sites on clay base, slate and limestone predominate as well. Elevation varies between 400-460m. All within a close proximity of the Adelina Estate vineyard, some just across the road.
Fruit was hand picked, destemmed and fermented with indigenous yeast. Maceration times varied from 19 to 60 days on skins. Post pressing the wine was racked to barrel for 12 months for malo (indigenous bacteria) and maturation.