There are over a 100 different organically-farmed grapes in this wine from one hill. It’s an aggressive field blend to be sure, but with an agenda to champion the Gemischter Satz that was once the norm here. There are of course some dominant grapes like Pinot Blanc, Sauvignon Blanc, Welschriesling, Pinot Grigio, and Furmint, but as this wine is open and ages, the onion begins to peel. Everything is hand harvested, co-fermented, light maceration (12-36 hours) without temperature control, then left on the lees in barrel for 1.5 years. Bottled unfined and unfiltered, the only addition is SO2 (~15-20 ppm). 12.6% alcohol. A kaleidoscope of crazy complexity.