Kumpf et Meyer's Y'a Plus Qu'a is equal parts biodynamically farmed Sylvaner and Auxerrois. The grapes undergo direct press, and are then fermented in concrete for approximately three weeks, and then left on fine lees for eight months prior to bottling. No fining, filtering or added so2. The name basically translates to “all that remains to do is to. . . .’ and its easy to imagine all the nice possible conclusions of that sentence when tasting this extremely tropical hazy white. Tastes of pineapple and bananas, pairs well with desserts, salty snacks, or on its own.