On a brisk July morning in McLaren Vale, Brad Hickey demonstrates how he will press the latest harvest of his nero d’Avola, the Sicilian grape he farms here. The fermentation has finished and the wine has been sitting on its skins for a few months when he reaches into a…
To read this article and more,
To continue reading without interruption, subscribe and get unlimited digital access to our web content and wine search.
This story appears in the print issue of February 2018.
Like what you read? Subscribe today.