Terra de Cuques is a richly textured wine, which Terroir al Limit produce in a remarkably similar way to their reds. The result is a wine layered with bright citrus, ripe apricot and delicate white flowers. Incredibly expressive, and capable of ageing wonderfully too.
The winemaking process involves taking whole clusters and macerating them on skins for two weeks, before pressing them into a concrete tank where they finish their fermentation. This method infuses the wine with the amazing flavour locked in the skins, whilst keeping the soft texture.
Terroir al Limit make some of the most elegant and expressive wines in the Priorat. The project started in 2001, food and wine obsessed German Dominik Huber fell in love with Priorat after doing an internship at Mas Martinet. With the belief that this dramatic terroir had the potential to yield exceptional grapes and singular wines, he rented a small plot of old vine Garnacha and Carignan, along with some cellar space to vinify the first cuvee.
Over the years he has taken on more vineyards and devoted increasing time and energy to farming, implementing Biodynamics in his vineyards. The winemaking has also evolved - turning away from the heavily extracted and oaked style that was then so closely associated with quality Priorat. He replaced the small barrels with concrete tanks and large oak casks, whilst adopting gentler extraction, or 'infusion' as he refers to it.
A firm believer in showcasing the region’s unique vineyard sites, Dominik bottles in the Burgundian model: wine are classified as crus, village wines (Vi de Vila), or regional wines such as the Terroir Historic red and white, where grapes are sourced from trusted growers across the Priorat. The resulting wines are lithe and elegant, pure and expressive, and fully deserve the reputation they’ve acquired.