Three parcels, picked on ripeness, from three of my vineyards. 100% whole bunch carbonic maceration, all around 2 weeks. Pressed off and finished in either tank or old oak. Racked off heavy lees, assembled, and put back to oak for resting over winter. A little sulphur at bottling, no filtration. 50% Rizza, 30% Gewurztraminer, 20% Chardonnay.