The name Pechstein refers to the high basalt content in the soil, which produces racy wines with pronounced mineral aromas. The grapes from the Pechstein are among the most elegant and lasting of the Pfalz. They need one to two years of bottle ripening to show their aromatic treasures and mature exquisitely for many years in the cellar.

Black basalt stones enrich the sandy loam soils in Forster Pechstein with a racy minerality.