Nebbiolo

Adelina Nebbiolo is made with fruit handpicked from the Bowe Lees and Loveys Vineyards at Woodside in the Adelaide Hills. The vines were planted in 1998 and 2002 respectively.

The fruit is destemmed and crushed into a fermenter with a selected yeast. After extended maceration – 40-80 days – on skins, the wine is pressed and transferred to large format French oak for malolactic fermentation and 14 months of maturation.

Pale garnet, Adelina Nebbiolo is a rustic, medium bodied wine with red fruit flavours, firm granitic tannins and tight acidity. Cellaring potential is 10 years.