AT Delatite Winery the grapes have been harvested, crushed and stored, now it's time to celebrate the end of harvest with a festival.

This autumn, for the second exciting year, Delatite Winery is holding its Harvest Moon Festival.

The Harvest Moon Festival is named for the historical connection of the "Harvest Moon" to farmers.

It provides ample moonlight in the early evening for harvesting autumn crops.

The arrival of the Harvest Moon means autumn is officially coming to an end.

It's a time to relax, restore and revitalise.

The Delatite Harvest Moon festival gives everyone a moment at the end of vintage to pause and reflect on the pleasures of togetherness and regenerative rural living, before winter sets in.

Delatite's Managing Director, David Ritchie, says it is always a relief to enjoy the last of autumn, with the grapes all crushed and stored in the winery tanks.

"As anyone who lives and breathes wine knows, vintage is dirty, hot and exhausting,' he said.

"Any excuse to enjoy ourselves and get new ideas is much appreciated."

The festival is the brainchild of David's daughter, Polly Ritchie, third generation of Ritchie's involved at Delatite and the fifth in the Mansfield district.

"My grandmother Vivienne was a tireless promoter of wine and Mansfield in her day, so it is great to combine that with Dad's dedication to sustainability and put a slightly younger twist on it," Polly said.

This year's festival will include everything from yoga and meditation, fine–dining to a bonfire, and local produce markets to workshops.

"I hope there is something for everyone," said Polly.

The festival will run from Friday, May 5 through to Sunday, May 7.

Overlooking the mountain range of Mt Buller and Timbertop, Delatite Winery is a family owned and run winery started in 1968 by Robert and Vivienne Ritchie.

Since 2005 the winery has been using Biodynamic principles in the vineyard and in 2011 started to make low–intervention wines.

This now includes two natural wines, a Pet Nat with Riesling and Gewürztraminer and a skin contact wine, the 'Hell's Window' – a blend of Pinot Gris, Riesling and Gewürztraminer.

The wine makers use 100 per cent wild yeast to ferment, and the wine is made with no filtration or fining agents, minimal sulphur is added and no artificial additives.

This allows the wine to express the vineyard's characteristics.

It also allows the wine to be vegan friendly and helps ensure the business's environmental commitment.

In June 2021 Delatite Winery opened a new multimillion dollar, architecturally designed, cellar door and dining room.

The Cellar Door offers tasting experiences and a share style menu with locally sourced, seasonal produce.