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.

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