Produced from 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 a new French oak Demi-muid, which is then used for maturation of the wine.
Solita is matured in oak for between 36-48 months with further maturation in bottle for up to 7 years prior to release. We began the Solita collaboration in 2004. Production is tiny and because of the vagaries of nature, we don’t manage to make a wine every year. There was no Solita from 2009, 2011, 2012 or 2014 vintages.
In 2008 Nick and I 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. “Chihuahua” is a one off release.