We select 1 tonne of Nebbiolo from vines growing on a steep, north-east facing slope and use a combination of clones 230, F12V7, F12V13, and 1-11. The fully de-stemmed grapes undergo wild yeast fermentation in one new French oak Demi-muid, which is then used for maturation of the wine.
Solita is matured in oak for around 36-40 months. The bottled wine is further matured for 5 to 7 years before release.
We began the Solita collaboration in 2004. The 2007 vintage is to be prepared for sale in 2015. Production is tiny and, because of the vagaries of nature, we don’t manage to make a wine every year. There was no Solita in 2009, 2011, 2012 and 2014.
In 2008 we decided to extend our scope and created a Carignan from an extraordinary 50 year old planting in Angove’s Paringa vineyard, near Renmark, South Australia. The wine, which will be named “Chihuahua” is yet to be released.