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Terroir Sense Fronteres
Only a few metres separate Priorat from Montsant – yet worlds lie between them. Terroir Sense Fronteres, the project founded in 2017 by Tatjana Peceric and Dominik Huber, exploits precisely this border location for wines that turn out lighter and more vibrant than their Priorat siblings from Terroir al Límit.
The loose sandy soils of Montsant and the less stringent appellation rules allow for more experimentation here: whole bunches are foot-trodden by hand, fermentation takes place in terracotta amphorae and concrete tanks – oak is nowhere to be found. The result is wines with moderate alcohol, pale colour and a freshness that turns the region's heavy style on its head.
More about Terroir Sense Fronteres
Wines Without Borders
The name "Terroir Sense Fronteres" – Catalan for "Terroir Without Borders" – says it all. Whilst Dominik Huber redefined the elegance of Priorat with his legendary Terroir al Límit, Tatjana Peceric wanted to demonstrate that the neighbouring Montsant is equally capable of producing wines of finesse. The vineyards lie just a few hundred metres from the Priorat parcels, yet the sandy-clay soils and the more relaxed DO regulations open up different possibilities. The climate is Mediterranean, but the altitude ensures cool nights and slow ripening.
At the heart lies the Les Montalts vineyard at 800 metres altitude: four hectares of 45-year-old Garnacha bush vines that produce the powerful Guix Vermell. The name means "red gypsum" – an allusion to the soil colour. Additionally, there are parcels in La Figuera for the Vèrtebra and various sites for the village wines Negre and Brisat.
Vinification in Terracotta Vessels
In the cellar of Terroir Sense Fronteres, there is no destemmer and no barriques. The grapes are foot-trodden whole cluster and fermented in amphorae or concrete tanks – a method that preserves freshness and keeps tannins supple. Sulphur additions are minimal, the wines are neither fined nor filtered. The Spanish amphorae each hold 400 litres and breathe gently.
The result is red wines with a lighter colour spectrum that evoke Burgundy rather than powerful Spain. The Negre shows wild herbs and red berries, whilst the white Brisat made from Macabeo surprises with structure and saline minerality.
Tatjana's Vision
Although Terroir Sense Fronteres is created under the umbrella of Terroir al Límit, it is primarily Tatjana Peceric who shapes the project. The Slovenian-born oenologist has been working with Dominik Huber since 2012 and has developed her own style here: early harvest for moderate alcohol levels, long maceration times for depth without heaviness, patience rather than intervention. Yields are only 15 to 20 hectolitres per hectare.
The wines of Terroir Sense Fronteres are now regarded as a benchmark for modern Montsant – far removed from the over-extracted red wines that long dominated the region.