The soils at Scharzhofberg are very deep and without bedrock, originally formed by gray Devonian slate decomposition. The site is very well drained but still holds sufficient moisture, a characteristic shared by many of the finest European vineyards. The distinguished einzellagen comprises sixty seven acres, of which Egon Muller owns eighteen. The wines are fermented to wild indigenous yeasts and matured in thousand litres oak foudres. The aim is to craft the finest example of traditionally hand made Auslese. The well seasoned barrels are kept in deep, very cold, damp cellars, originally constructed by mediaeval monks, which offer the perfect environment to gently age the wines.