Origin

This steep 39 hectare (74 acres) south-west facing site features red soil from weathered slate, with a high stone content. Wines from the Erdener Treppchen are marked by minerality, with silken structure, and impressively mouth-filling, with ripe fruit and much finesse.

Vinification

The grapes were harvested in October, gently crushed, and given several hours of skin contact to extract aroma and minerals. The must fermented spontaneously and slowly at low temperature so that the complex fruit aroma could develop perfectly. Subsequently, the wine was carefully matured on its lees for an extended period in stainless steel and wooden barrels.