Porphyry, also known as rhyolite, is a rock variety originating from a cooled volcano that has not erupted. 290-285 million years ago, liquid magma rose up through the earth’s crust. However, it did not reach the earth’s surface, but solidified into porphyry in the ground. In the course of the following geological periods, soil development was brought about by climatic changes and weathering.
Consequently, today’s rather shallow and stony soil can only store a limited amount of water. On the other hand, it warms up easily, allowing the grapes that are cultivated there to reach a high degree of ripeness.
The luminous and acidic magmatic rock, in combination with the terroir, yields wines that are extremely rich in minerals and frequently taste like flintstone, sometimes even almost salty. The structure of the wines cultivated on the soil containing porphyry is very elegant and multi-faceted, but never intrusive. The wines’ mineral notes and acidity gives them a vibrant kick.