Gerd Stepp Mineralstein Pinot Noir

The grapes for the MINERALSTEIN Pinot Noir are sourced from terraced vineyard sites with
specific soil types such as limestone and coloured sandstone. Here Pinot Noir finds the best
balance to express its varietal qualities, texture and tannin structure. Vineyard management
is meticulous to ensure that only the very best grapes are grown. Leaf plucking, green
harvest and cover crops are the most important activities during season.

The Pfalz region with its moderate climate and long ripening season into autumn is well
suited for growing Pinot Noir. This Pinot Noir was made from handpicked grapes that were
partially de-stemmed and then transported to the open top fermenters without the use of
pumps. The berries and juice were kept at <10°C for 4 days to gently extract the colour from
the skins (cold maceration). Alcoholic fermentation commenced naturally but selected
Burgundian yeasts were added at the later stages of fermentation. Punch-downs (Pigeage)
was carried out twice to three times daily to keep the grape skins submerged. Two thirds of
the wine went straight after fermentation into 2nd and 3rd fill French oak (Jupille, 228L)
barrels. One third was kept in tanks to enhance freshness and a vibrant fruit character.
Malolactic fermentation was carried out in barrel and tanks during the winter months. In
total the wine matured 12 months in barrels. To retain the wine’s vibrancy, fruit and body it
was only filtered once prior to bottling.