Terroir al Limit-Arbossar-Dominik Huber-Priorat
Terroir al Limit-Arbossar-Dominik Huber-Priorat

ARBOSSAR VI DE COSTER

All the reds are vinified in a very similar way. The technique is ancient and was traditionally used in Burgundy. We use the whole non-destemmed grapes and empty the small 10kg cases gently into our vats, avoiding the accumulation of air and using some CO2. When the vat is full we just cover it and wait for natural fermentation, using only wild yeasts. The grapes should remain at a temperature of around 20o, not too cold in order to begin a quick, dynamic fermentation and not too warm to avoid the temperature rising above 28o during the fermentation.

After fermentation has started there is no mechanical interaction such as pigeage or remontage, we just leave the grapes to ferment gently and slowly. When the fermentation is complete we press the grapes, removing all the sugar from the whole grapes and then fermenting them dry in a second fermentation without the skins. The result is a very fine, complex and fluid expression of all the different terroirs we work with.
Location Torroja del Priorat
Age 90 years old
Altitude 350 - 400 meters
Varieties 100% Carignan
Soils slate/granite
Production 4,600 bottles
Yield 1,500 kg per hectare
Alcohol 14%
Location Torroja del Priorat
Age 90 years old
Altitude 350 - 400 meters
Varieties 100% Carignan
Soils slate/granite
Production 4,600 bottles
Yield 1,500 kg per hectare
Alcohol 14%
  • ELEVAGE
  • REVIEW
After several years experimenting with different casks, sizes and producers, we now work with a combination of 500-litre barrels and different sizes of Stockinger, thus guaranteeing the most respectful elevage to allow the wine to rest before early bottling. We prefer bottling the wines in a rather reductive state with some hints of gas and lots of life. This means they are very fresh and vital when put into the bottle, resulting in a fresh, straightforward wine which is tight and has lots of tension.
Reviewed by Luis Gutiérrez | The Wine Advocat

The old-vine Cariñena 2015 Arbossar has a distinct note of licorice that grows in the glass. By working the vineyard with compost, they have managed to increase yields around 15%, and they feel the grapes achieve better balance, which is very difficult to see in the very poor llicorella slate soils that have almost no organic matter.

It’s a north-facing slope planted some 90 years ago, and the grapes are very concentrated, so it’s a challenge to achieve a floral and fresh Cariñena like this, with notes of blue fruit and violets, quite different from the majority of Cariñena from Priorat. It matured in Stockinger oak foudres for 16 months, and like the majority of wines here, it shows perfectly integrated oak, with just faint spices nicely intermixed with the fruit. There is no heat at all; it’s a cool vineyard, and that freshness is translated into the wine and is especially noticeable in a warm and ripe year like 2015.

Superb showing for the Arbossar—it has to be one of the best vintages ever. 3,900 bottles were filled in April 2017.