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German vineyards are set as far north as possible, without interfering in the process of maturation of the grape, in lands that are not adequate for normal agriculture. In German vineyards, the essences of the grapes are blended with those of the soil, and the result are wines with low alcohol content and with little body, with tinges of flavour and an intense aroma.
German wines are originated in the Rhine and its affluents, at the point where the 11 vine-growing regions of the country connect. Vineyards extend from the country's limit with Switzerland, in the south, to Bonn, in the north of the country, through Schloss Johannisberg, in the region of Rheingau. The best vineyards are in the north, and they are never found higher than 160 meters above sea level.
German wines have a tendency towards balance, their aroma depends on the soil, the vineyard and the variety of the grape used. That explains the importance of the altitude and the slope of the land, as well as that of the drainage provided by the slates and the presence of extremely aromatic varieties, like the Riesling.
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