Viticulture
 

I married into a wine family in 1995 who carried the same story as my own immigrant family from Italy.  The DiFabio family chose viticulture as their domain and love, purchasing their first vineyard in 1966 in Blewitt Springs.  The family farmed a mix of stone fruits with vineyards as was common in the region during its early days.  Over time; vineyards became the main source of income and the family quickly settled into the rhythm of viticulture along with many other small and medium family holdings.
 
However, the peaks and troughs of selling grapes was much more volatile than expected and the family’s livelihood was challenged in the 1980’s with grape oversupply.  The government intervened with a voluntary Vine Pull scheme, and consequently, a significant amount of bush vines in the region were destroyed.  Admirably, the family chose to continue on and worked their way through this difficult time, consequently preserving some of the regions now oldest bush vine Grenache and Shiraz.

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Since the passing of the parents, the vineyards operate as Terrara Vineyards, where I am spearheading sustainability that weaves together viticulture and ecological stewardship.

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Commitment to biodiversity & sustainability

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With my deep-rooted passion for the land that has sustained the Di Fabio family's legacy for nearly three generations, the conservation of 5 hectares of adjoining native Pink Gum woodland—a precious remnant of ancient ecosystem teeming with rare plant species, vital bird populations like the southern Blue-wren, and essential insect pollinators that underpin the region's biodiversity.
Collaborating with South Australian Landcare groups such as the Hills and Fleurieu Landscape Board, these efforts include meticulous flora and fauna audits, seed collection for propagation, cultural burns guided by First Nations knowledge, and rigorous weed and pest control to restore and expand this vital habitat.
This woodland, once threatened by invasive species and agricultural expansion, now thrives as a sanctuary, offsetting the environmental footprint of our viticultural practices  while enhancing soil health, water retention, and natural pest management in the adjacent vines. 

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This work not only fortifies Terrara Vineyards' future viability by elevating grape quality through improved ecosystem services and appealing to eco-savvy consumers in a market increasingly prioritising sustainability, but it also bolsters Australia's wine's economy resilience and viability.
This is in step with the principles of Sustainable Winegrowing Australia, where a balanced and holistic approach to viticulture is critical for environmental outcomes.

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Fostering biodiverse corridors that connect fragmented habitats ensures that South Australia's wine industry can endure climate challenges, preserving our shared cultural and economic vitality for generations to come and inspiring a model of harmony.

 

 

 

 

 

 

 

 

 

 

 

 

 

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Wine manufacturing

In 2001, the family took the opportunity to diversify the business by establishing a wine crushing facility in McLaren Flat (Di Fabio Estates).   With early customers, the facility rapidly grew where I joined in 2004 to establish back-office systems and processes to support full winery operations and clients’ wine portfolios.  I learnt a lot about wine and wine manufacturing including the fermentation and maturation process.  I also was fortunate to work with some of Australia’s leading winemakers and labels that includes the 2005 Jimmy Watson Award winning 2004 Reserve Shiraz by Geoff Merrill Wines.

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