Matt Aulich grows grapes in Sunbury and the Diamond Valley while also sourcing fruit for Blood Moon Wines from other responsible growers all over Victoria. Matt takes a hands-off approach in the winemaking and the result is, textural wines that are considered and harmonic expressions of their time and place.
The fruit comes from Chalmers Heathcote vineyard, the schioppettino is taken from parcels on east facing slopes planted in red Cambrian soils.
Similar to Blood Moons Sang De Lune, 25% of the fruit was placed in the bottom of the fermenters, the rest gently destemmed over the top. Wild yeasts were used to complete the fermentation, with the cap being rolled under the juice by hand once a day for 21 days, before being pressed to old neutral French oak barrels for 9 months maturation.
