This was all a bit of an experiment with classic French varietals to see what would happen. 5 different skin contact ferments. All left from vintage until feb of this year, they were assembled all together & bottled in early March. Varieties weren’t that important when making it, more so the vineyards they came from to bring it together & make it what it is. But if you have to know heres the break down - Viognier & Gris (skin), Sauvignon Blanc (skin), Pinot Noir juice on gewürztraminer skins ,Pinot Gris (skin),Viognier (skin).