A white Priorat made from Grenache Blanc, Macabeu and Pedro Ximénez – dry, mineral and with the fine-boned elegance for which the estate of Dominik Huber and Tatjana Peceric is renowned.
Bottler: Terroir al Limit, c/ Baixa Font 12, 43737 Torroja del Priorat / Spain
In the glass
Colour
Bright, cool pale yellow with silvery reflections.
Nose
Citrus fruit and white peach, accompanied by wild herbs, a hint of aniseed and cool slate minerality.
Palate
Dry and precise, with vibrant acidity, a saline note and a taut, long finish – remarkably light on its feet despite 13.0% ABV.
Character
Subtle rather than opulent: a white Priorat of tension, freshness and depth that reflects the terroir instead of masking it with power.
Pairing
Grilled fish with lemon and olive oil, mussels in a herb broth or Paella de Marisco.
Notes
A rarity in red-dominated Priorat – from biodynamically farmed vines, crafted according to the estate’s infusion philosophy, aiming for finesse rather than extraction.
Tasting note
Character
A white wine from the Priorat that displays tension and lightness. Precise and cool on the palate, with fine minerality reminiscent of wet slate, alongside notes of citrus fruit, white peach and a hint of herbs. Dry, slender, with only 13.0% vol. – a wine that flows rather than pushes.
Terroir & Origin
The Priorat in Catalonia is defined by steep slopes and the barren slate soils that lend the region its rigour. Dominik Huber, a Munich-born outsider, founded Terroir al Limit in Torroja in 2004 – together with oenologist Tatjana Peceric, he cultivates around 15 hectares organically and biodynamically. His answer to the hot summers: an early harvest that captures ripeness without overripeness.
Grape Varieties & Vinification
The cuvée of Grenache Blanc, Macabeu and Pedro Ximénez is unusual in the Priorat – yet it fits perfectly with the estate’s philosophy. Huber relies on infusion rather than extraction: the grapes remain whole, there is no more stirring, no pigeage. The aim is elegance, drinkability, finesse – principles that lend this white wine a remarkably delicate texture.
Food Pairings
An ideal partner for grilled turbot, sole in lemon butter or octopus with smoked paprika oil. Fideuà, the Catalan noodle paella, or a simple plate of Jamon and Manchego also match superbly. It always shines wherever freshness and mineral drive are called for.
