A common and widespread form of vineyard design in Europe until the 17th century (also called mixed vineyard). For practical reasons and to minimise risk, the grape varieties were planted together in a vineyard in a "mixed" manner in order to ensure a certain level of reliability and consistent quality. Therefore, varieties with different ripening times (early to late) and also different degrees of acidity were mixed. As a rule, up to seven varieties and more were planted, although these naturally varied depending on the wine-growing region. Typical varieties were Chasselas, Elbling, Fütterer, Hanns, Heunisch (Gouais Blanc), Müller-Thurgau, Muscat, Neuburger, Grüner Hainer, Orléans, Österreichisch-Weiß, Weißburgunder (Pinot Blanc), Spätburgunder (Pinot Noir), Riesling, Silvaner, Traminer, Grüner Veltliner and Zierfandler. The result was often a light red wine, as red wine varieties were also included.