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Coreografia
Before the first drop went into a bottle, Tatjana Pećerić toured France with a Serbian folk dance group. The winemaker behind Coreografia only swapped her dancing shoes for wellington boots at the age of 24 – today she runs the cellar at Terroir al Límit and creates wines with her own project that recall choreographies: precise, flowing, weightless.
In the elevated vineyards of Cornudella de Montsant, 700 metres above the Mediterranean, 50 to 60-year-old Garnacha and Cariñena vines thrive on red clay with gypsum veins. The grapes remain whole, are trampled by foot and ferment wild in amphorae or steel tanks. No destemming, no wood, no filtration. What remains: wines of intoxicating lightness that show Montsant can be just as exciting as the famous Priorat next door.
More about Coreografia
From Serbian Folk Dance to Catalan Cellar
As a young woman, Tatjana Pećerić regularly travelled through France – as a dancer in a renowned Serbian folklore ensemble. Between performances, she discovered French wine and food culture and was fascinated by the idea that a drink can tell the story of a place. At 24, she hung up her dancing shoes for good and moved to Montpellier to study oenology.
Today she is cellar master at Terroir al Límit in Priorat and jointly leads the Montsant project Terroir Sense Fronteres with Dominik Huber. Yet Coreografia is her very own chapter: a project she has been realising since 2018 – with grapes from a befriended biodynamic estate at 700 metres altitude.
Pas de deux: A Dance of Two Grape Varieties
The name of her wine – Pas de deux – comes from classical ballet and designates the pas de deux. Fittingly, the wine is a 50/50 blend of Grenache and Carignan from vines aged 50 to 60 years. The Garnacha ferments with wild yeasts in terracotta amphorae, together with some Garnacha Gris from the same vineyard. The Cariñena ferments spontaneously in stainless steel. Both components mature separately for six months before being blended and bottled unfiltered.
What lands in the glass actually recalls a choreography: flowing, transparent, yet remarkably multifaceted. Red berries, a hint of violet, beneath it the saline minerality of the gypsum soil. Wines that you don't analyse, but simply drink – and wonder how quickly the bottle is empty.
Cornudella de Montsant: The Coolest Corner of the Appellation
Whilst many Montsant wines come from the more southerly, warmer villages of La Figuera or Capçanes, Tatjana sources her grapes from Cornudella de Montsant in the far north of the DO. The altitude brings cooler temperatures and greater day-night differences, resulting in fresher, more floral wines.
The soils of red clay interspersed with gypsum veins differ from the famous Llicorella slate plates of Priorat – yet Tatjana is convinced: the finest terroirs of Montsant are just as exciting as those of the famous neighbour. Her wines, above all the Pas de deux 2018, rank among the highest-rated in the region.
Infusion Rather Than Extraction
Tatjana's style contrasts with many powerful, concentrated wines of the region. She practises "infusion winemaking": the grapes are not destemmed, there is no pumping over or submerging of the must. Maceration takes place gently, driven only by foot treading. Maturation takes place in amphorae or stainless steel – never in oak.
The result is wines of textural sensuality and balletic lightness: perfect food companions with depth and drinkability, which show what is possible when a dancer becomes a winemaker.