With the demands arising from increasing production at Terroir al Limit and additional farming responsibilities with the conversion to organic and biodynamic farming practices in conjunction with Eben Sadie spending more time in South Africa with his various projects, Dominik began working full time at Terroir al Limit in 2007. The goal at Terroir al Limit is to foster wines of infusion rather than extraction and elegance rather than the typical heaviness of the Priorat. This process of evolution is continuing with the gradual change to aging all their wines in concrete instead of oak to ensure the purest expression in each of their cuvées Pedra de Guix While Dominik Huber produces two white wines at Terroir al Limit, they are made quite differently.
Dominik refers to Pedra de Guix as his “oxidative” white. Guix is a blend of old-vines of Pedro Ximenez on clay soils in the village of Lloar, Macabeu on alluvial soils in the village of Poboleda, and Garnatxa Blanca on schist in the village of Torroja. After harvesting these varieties by hand, they are brought to the cellar and placed in a basket press where they are gently pressed over several hours into a concrete vat. Once aged in demi-muids, Dominik and Tatjana now prefer the more subtle oxidative aging of Stockinger foudre.
Producer:Terroir Al Limit
Varietal: Pedro Ximénez,Garnacha Blanc, Macabeu
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