Sometimes Stefan Dorst and Stefan Bietighöfer themselves don't know how seriously they take themselves and mean their experiments. This is also the case in this case: A name says it all. With this wine, the two are walking a fine line between good taste and vinophile anarchy, between fruit-filling genius and residual sweet madness. What else should you call a wine whose grapes were highly ripe, partly dried, harvested by hand with an impressive 135 Oechsle grades, in addition the grapes for it are the Gewürztraminer and Scheurebe grape varieties with small amounts of Burgundy varieties, was also fermented in a new tonneau (500-liter barrique oak barrel) and 225 liter barrique residue and, last but not least, an analysis of just under 200 g/l Sugar content, 8.2% vol. Does alcohol and 11g/l total acidity come out? If that isn't a joke after all!