Southern Highlands Winery, Restaurant, Wedding and Functions Venue | PHONE (02) 4868 2300

About Us 2017-04-07T13:24:16+00:00

SOUTHERN HIGHLANDS WINERY

About Us

Southern Highland Wines is owned and operated by three families: Rossi, Corradi and Colloridi. All families descend from Italian heritage.

The group settled in the Highlands to create a high quality wine and food tourism facility based on cool climate viticulture and wine making. At our 83 acre Sutton Forest estate, we have approximately 30 acres of vines planted.

FIND OUT MORE ABOUT OUR SOUTHERN HIGHLANDS WINES
Southern Highlands Wines

Meet our Team

Eddy Rossi
Eddy RossiCEO / Wine Maker
Eddy oversees the running of Southern Highland Wines Cellar Door and is our Chief Winemaker. He began his career as Assistant Wine maker at McWilliams while still studying at Charles Sturt University. That speaks for itself! He moved to Rossetto wines, as winemaker to the 12,000 ton facility and was the chief winemaker there for 5 years before moving to the Southern Highlands. Eddy joined forces with the SHW team in 2000, to address the domestic and export markets for bulk and finished wine products independently. He manages the contract wine processing division of Southern Highland Wines and produces all of the wine styles, with support from his experienced team of winemakers.
Darren Corradi
Darren CorradiViticulture
Prior to joining the SHW team, Darren ran Merlot Vineyards in Griffith. Darren manages the home winery block 83 acre vineyard and the reserve block 100 acre vineyard at Canyonleigh. The contract grower relationships and management of the contract viticultural services also fall to Darren.
Emilio Broso
Emilio BrosoExecutive Chef
Born in Sicily, Italy, Emilio has kitchen life flowing through his veins. Emilio grew up working in his Family’s Italian restaurant since the age of 8, being a Chef is not only a passion but a lifestyle he loves. When Emilio was 18 he wanted to discover a different regional style of cooking where he moved to Rome. Now with a taste of learning new techniques, styles and skills he explored further afield and worked in London, Amsterdam, Malaga, Sydney and Canberra. He returned to Italy for a short time before making Australia his new home. Emilio describes his food as Authentic Italian with a modern twist to cater for the Australian palette.