From the Winery

Fruit for the McPherson Moscato was harvested from a select vineyard within the Swan Hill region of Victoria. The fruit was crushed, pressed and cold settled before being inoculated.

The juice was also fined prior to inoculation to ensure that the final wine is smooth and easy to drink. The fermentation was conducted at very cool temperatures ranging between 8-10°C, with the fermentation period taking 10 days. To make certain sugar / alcohol balance was perfect, the ferment was measured daily for sugar and alcohol levels. The final wine was then fined, cold stabilised and filtered within a week to ensure the retention of the spritz and to keep the wine as fresh and fruity as possible.