Terroir al Limit-Dits del Terra-Dominik Huber-Priorat-Spain
Terroir al Limit-Dits del Terra-Dominik Huber-Priorat-Spain

DITS DEL TERRA VI DE COSTER

All 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 85 years old
Altitude 400 meters
Varieties 100% Carignan
Soils slate
Production 4,600 bottles
Yield 1,500 kg per hectare
Alcohol 13,5%
Location Torroja del Priorat
Age 85 years old
Altitude 400 meters
Varieties 100% Carignan
Soils slate
Production 4,600 bottles
Yield 1,500 kg per hectare
Alcohol 13,5%
  • 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 2015 Dits del Terra has a beautiful nose that is very elegant and perfumed, with floral aromas and a clear mineral note from early on. This is a slightly warmer vineyard (the one originally worked by Eben Sadie); but the balance is amazing here, and there is no heat. The foudres are also a little older—six years old—and therefore are quite neutral, and the wines age nicely in them.

The quality and refinement of the tannins is surprising—they provide for a velvety texture, and there is a liveliness on the palate that only the best wines can achieve, especially with a rustic grape grown in a rustic place and in a warm vineyard. In this 2015, the Cariñena is just as fresh (maybe even fresher!) as it is in the Arbossar. Bravo!

At the end of the day, both showed a similar quality level. For proprietor Dominik Huber, it’s clear that Cariñena is the grape for the warmer places on slate soils. 4,600 bottles were filled in May 2017.