The De Fazio family has been growing grapes and making wine for generations. Their heritage can be traced back to Castagna, a small village in the town of Carlopoli within the Southern Italian province of Catanzaro, a region known since ancient times for its vine cultivation and rich, full-bodied wine varieties.

In fact, wines from the Carlopoli area, known as Enotria, or “Land of Wine”, were used to celebrate athletes’ victories in the ancient Olympic Games.

Angelo’s father, Gaspere (pictured above right), migrated to South Australia to start a new life shortly after the second world war. He continued working with vines and was particularly drawn to the Greenock/Moppa region in the North Western Barossa Valley, noticing a striking similarity between its topography and that of his homeland in Southern Italy.

Although Gaspere wasn’t able to purchase his own vineyard in the region, he was careful to pass on his priceless knowledge and observations to Angelo. In 1998 an opportunity to purchase a parcel of land a few kilometres from the township of  Greenock presented itself. Section 560 had a long grape-growing history dating back to 1864, when the first Shiraz vines were planted in the deep red clays of the North Western corner of the property, near the banks of the Greenock Creek. It ticked all the boxes, Angelo acted, and the De Fazio family vineyard became a reality, right where Gaspere desired.

Angelo has further developed the vineyard with new plantings of Shiraz, Grenache, Mourvédre and Nero d’Avola, which are perfectly suited to the local conditions.

The 2004 vintage saw the establishment of the Zitta label, taking its name from the Italian word for “quiet”, the label is dedicated to Angelo’s quiet-achieving father Gaspere. Using natural techniques with minimal inputs, it seeks to capture the essence of the De Fazio Vineyard – featuring only those varieties perfectly suited to the local conditions – in exceptional estate wines.

The introduction of the De Fazio label with the 2014 vintage finds Angelo seeking to create a truly special experience. Taking small batches of handpicked fruit from one block of the De Fazio Vineyard, these limited-release wines are made with the care and passion of generations past. Matured in specifically imported French Oak barrels and packaged befitting their flagship status. They are indeed rare wines of the highest quality.

This unique heritage, and the dedication it brings to the traditional, old world art of natural wine making, is represented by the De Fazio Vineyard crest, which uses traditional Italian symbology to illustrate the essential qualities embodied in all wines from the vineyard.



Watch how we carefully turn our precious fruit into exquisite single-vineyard estate wines.

For the love of the art.

The beautiful De Fazio Vineyard, resplendent in the lead-up to vintage.

Our premium fruit ripening on the vine.

When Vintage arrives we carefully select the fruit and pick by hand.

The grapes wait patiently to be crushed.

The fully laden grape bins are emptied into the crusher.

The crusher goes to work, separating the grapes from their stems.

The crushed De Fazio Vineyard grapes are transferred into small open fermenters.

With the traditions of Southern Italy still foremost in his mind, Zitta winemaker Angelo De Fazio gently hand plunges selected ferments to tease out the most delicate nuances.

The wine is pumped over the open fermenters to help extract flavours and colours from the grape skins.

The flavour-laden juice is drained from the fermenter…

…and the remaining fermented berries are removed by hand, ready for basket pressing. (Gumboots essential!)

The basket press is filled.

The basket press kicks into action.

Wine extracted from the press is collected and pumped into tanks.

The wine waits in the tanks to be transferred into barrels.

The barrels are carefully filled.

Now filled, the barrels are put into storage so the wine can mature.

Winemaker Angelo De Fazio checks the wine’s progress.

Following barrel maturation, the wine is transferred into a tanker and taken to the bottling plant.

At last our prized wine is bottled – always an exciting moment!

Patience, patience.
The wine must now age in the bottle prior to release to ensure maximum depth and complexity.