In 2021, Switzerland's top vine geneticist José Vouillamoz organized Completer's 700th anniversary tasting at Schloss Reichenau. He tasted 25 Completers from 5 cantons and concluded: Completer is a "climate emergency superstar" because it accumulates sugar WITHOUT losing acidity. Email ahead to book Jan Luzi's Completer tasting at Sprecher von Bernegg winery (Kreuzgasse 6, Jenins, info@sprechervonbernegg.ch, CHF 25-40). When you taste it, notice the honey and apricot nose, ELECTRIC acidity despite full body, and slight residual sweetness. Ask: "How does Completer handle the Föhn winds?"
🔄 BACKUP: If Sprecher von Bernegg is booked, walk 300m to Thomas Studach's garage winery in Malans (he has 1.5 hectares of Completer - the most in Graubünden). Ring the bell. If he's there, he'll pour you Completer and explain why it almost went extinct (farmers hated the millerandage/uneven berry development).