Madfish Moscato NV sonoma-county After alcoholic fermentation

After alcoholic fermentation

110 dozen made

also suited to medium aging

Intensely flavoured

Harvested from block 24 on 30th of April and block 38 on the 1st May from the Estates eastern side at an average of 14

Madfish Moscato NV sonoma-county After alcoholic fermentationMoscato thrives in a moderate to warm climate and as such it finds itself perfectly at home in Margaret River. The grapes for MadFish Moscato are harvested at 11 Baume and held cold in the press for 12 hours of contact between juice and skins. This period allows for the full extraction of colour, flavour and aroma into the juice from the skins. Fermentation is long, slow and cold in order to retain the fresh fruit and spritz that naturally evolves