Since its foundation, the winery has been in a constant state of change. For some years now, Dominik Huber has been pursuing the vision of doing completely without wood in the cellar. Dits del Terra is one of the few cuvees that mature to 100% in Stockinger barrels. The hot, dry Priorat should thus be driven to more finesse and the already warm and powerful wines should be dressed with more freshness and finesse. The alcohol content of 13.5% vol. is prescribed by the D.O. for a wine with designation of origin without any further ado. Moreover, Huber follows da credo "infusion instead of extraction" and thus wants to counteract the further release of color, extract, tannin and intensity. The Carignan vines come from a hot southern slope and are harvested much earlier than the cooler Arbossar. Huber probably also liked to call the Dits del Terra "US-Cuvee" in former times because of the fruit concentration. After the harvest, the grapes are pressed in the same way as the other red cuvees. "Grappes entieres" is something Huber learned in earlier years during his time with Tom Lubbe of Matassa and adopted for himself. Oxidation is not really desired in the basket press. Fermentation lasts about 10 days before pressing with little pressure. Dominik Huber has a "strong vision of what Priorat should taste like". He and his team are always among the very first to harvest there, for which they were also ridiculed for a long time. Today's success, however, speaks for them and for the path they have chosen.
Dark bright cherry red
2018 Dits del Terra starts off dark and lush as usual. Licorice, tar and dark chocolate are juxtaposed with blackberries and cassis. Black olive meets rosemary, sage and thyme. Graphite, mint and eucalyptus provide ample ethereal and cool elements. But above all, violets and pansies are found in the glass, which compete with black pepper, juniper and the cool slate nose to see who will win the aromatic race.
On the palate it then seems contrary to the dark and concentrated findings from the nose. Sour cherry and red currant come juicy, acidic, but intensely fruity around the corner. Lots of cool and delicate elements suddenly make themselves known. The Dits del Terra forfeits any lush character and shouts the word "elegance" loudly to the world. The acidity is present but perfectly integrated. The slate leaves clear traces in the form of racy spice and cool minerality. Silky and gallant, it lines the mouth. Power suddenly appears so delicate, feminine and fragile. Only a very fine tannin caresses the palate. In the reverberation sour cherry with blueberries spreads to a phenomenally long finish.
Food recommendations from Marian Henß
- Braised veal cheeks with rocket polenta and cranberries
- Pink cooked pigeon breast with artichoke bottoms and chard, port wine jus
- Roasted carrots with harissa and pomegranate and cherry pea puree
Terroir al Limit
Priorat & Montsant
Terroir al Limit, c/ Baixa Font 12, 43737 Torroja del Priorat / Spain