St Andrews Estate is located on the 35° degrees latitude. The soil is fertile red clay loam overlying limestone marls. Restristed drip-irrigation, moisture, low rainfall and fruit-thinning allows for production of approximately 4 tonnes to the acre with small bunches and small berries. 

Dappled shade and evening breezes from nearby Gulf St Vincent lead to perfect ripening of the fruit, reflected in enriched flavours and colour. To ensure wines with optimum flavours - choosing, in consultation with the winemaker, the precise time to harvest is critical.

The grapes are picked at night, at about 20°C, in late summer, They are at the winery door before the sun comes up. Grape juice hates sunlight and heat. Picking in the cool of night minimizes oxidation - maintaining maximum flavours and bouquet.

Vigneron and Director of CERAVOLO ST ANDREWS ESTATE Wines - Dr Joe Ceravolo works closely year-round with his winemakers - together ensuring optimum growing conditions, selecting the exact time to harvest and determining the process from the vineyard to the bottle. They are committed to quality and meticulous standards in the vineyard and winery.