The VDP.First Site Paradiesgarten site held the name „Berg“ until the start of the 20th Century , when the renowned agriculturist Hoch, owner of the Winning Winery, renamed the site. The site owes its name to the statue of Eve erected by Hoch on this site. The Paradiesgarten is the highest quality site in Deidesheim and it faces the Southeast completely. From early morning the Paradiesgarten gets full sun but the early evening shade of the Haardt hillside allows the terraces to recover.
The earth is characterized by red sandstone that has been eroded from the Haardt hillside over millennia and has been deposited on the hills of Mittelhaardt. Light layers of loess give the earth more structure. Just over a metre down into the earth solid rock can be found.
As is typical for wines from Deidesheim sites, the Paradiesgarten wines are characterized by their apricot and peach flavours. The high, cool location and the shade that covers the site from the early evening results in a certain freshness, an elegance and tender minerality. Whilst young the wines delight with their youthful aromas but the wines’ truest qualities are released only after being stored for some years.
Grapes that have ripened early are harvested first and used in the production of the VDP.Gutswein. The First Site harvest of the Paradiesgarten takes place after the early harvest, over the course of one or two rounds of harvesting. The grapes are selected according to strict criteria, taking only healthy grapes at the peak of ripeness, harvested at just the right time. This site yields only 45hl/ha which ensures that the grapes achieve their optimal flavor.
The whole grapes are carefully transported to the pressing room, the “Kelterhaus”, where they are crushed. After a short period of maceration lasting between 3 and 6 hours, the grapes are slowly and carefully pressed. The must is left to settle overnight and is then fermented using yeast produced from the Christmann winery. Until it is ready to be bottled, the unfined and untreated wine is left to mature on the lees and fine lees in both stainless steel vats and large, traditional wooden barrels.