The moscato rosa juice was pressed off skins and fermented cold and slow, while we constantly assessed its sugar levels. When 25 grams per litre was measured, the fermenting wine was transferred into bottle to finish its natural ferment and effervesce.

In February 2022 we began the riddling process and ultimately each bottle is placed on it's point and stored to reach minus -3 degrees where upon we disgorge on site by hand and recap.

Every bottle is recorded with a numbered neck label so we can track the disgorge date. Our first day of disgorging Redmondo Feb 20th 2022; all by hand at the winery with no sulphur or dosage.
Fresh, fine bead and aromatics with a long, finely textured palate.

Moscato’s expressive aroma arrives unabashed on first pour. The musky character, that first inspired the variety’s name, lends weight to delightful fruit-sweet flavours of summer berries and cherry, and the softest rose petal. Metodo Ancestrale wakes the palate with a tingle of acidity and gentle effervescence thanks to the ‘farmhouse’ style. Youthful, fresh, and bound to put a spring in your step.

100 Hunts Vineyard in Merricks North, grows Moscato Bianco especially for us. Owner operator vigneron is the highly skilled Joe Vaughan. Each Moscato bunch becomes golden and heavy as it ripens, straining the vine's rescources, requiring great technical skill and experience to pull off. Joe uses two canes per vine, persistent shoot and fruit placement and, when necessary, removal keep the crop free of disease. Joe applies a generous amount of post-harvest compost and mulch undervine as well as silica sprays in the season to feed these unusually hungry vines. The vines are machine harvested before dawn so they are cool and ready for pressing at our winery only minutes away.

All Moscato varieties are interesting and challenging to grow and to make. The aromatics of Moscato are heightened with both sparkling format and sweetness. We decided against sweetness because we wanted to showcase the interesting texture of Moscato, in this case elevated by the fine bead