One winery in Australia may just be stomping on the country's fabled wine traditions.
Noisy Ritual, an upstart wine producer founded in the basement of a house in Melbourne's north side, will release its first vintage this weekend. The project started in a very unlikely way, according to the company's crowdsourcing page. 
“When winemakers Alex and Sam got wind that their mate Cam had found a concrete wine fermenter under his house, they did the obvious thing: ordered half a tonne of shiraz grapes,” the group's site says. 
The three founders are Cam Nicol, in whose house the winemaking began; Sam Vogel, a winemaker based at Geelong's Provenance Wines; and Alexander Byrne, winemaker at Lethbridge Wines.
The trio enlisted the help of about 30 friends to stomp and press the winery's first vintage, according to Australia's ABC news outlet. 
“There aren't any machinates but there were a lot of hands, so that's what we utilised,” Nicol  said in an interview with ABC.
The project is based on a dressed-down philosophy of winemaking, the company's site says.
“It's all about learning through doing – getting your hands (and) feet dirty in the name of making good-quality wine,” Noisy Ritual's site says. “We're out to demystify the winemaking process by bringing good people together over great wine, food and music to learn about, taste and create wine in an urban environment.”
The wine producer's tag line is: “People Powered Urban Winery”.
A 2015 “harvest” schedule is published on Noisy Ritual's website. The company is slated to produce shiraz and pinot. The spring stomp will take place in March, when, according to Noisy Ritual, grapes will arrive. 
“There'll be destemming, crushing and stomping. You can get as messy as you like,” the site says. 
Pressing of the wine will take place in late March or early April will utilize “an age-old basket press, buckets, funnels and a sense of humor.”
The wine will be aged in oak barrels, according to Noisy Ritual.
Bottling is scheduled to take place in late November. 
In an interview earlier this month with the Melbourne Times, Nicol said he believes the winery's people-focused production process makes it unique.
“It's about engaging people in a fun education experience, which no one else is doing,” Nicol told the Times. “There are other people making wine in the urban environment, but not in a way that is accessible to other people to come and help out and learn about.