Terroir al Limit-Dominik Huber-Pedra de Guix-Dominik Huber
Terroir al Limit-Dominik Huber-Pedra de Guix-Dominik Huber

PEDRA DE GUIX VI DE COSTER

All three grape varieties are pressed in our old vertical basket press; we crush the grapes walking gently around one hour in the press, slowly filling it up with the not destemmed grapes! Then we press directly. Throughout the process we have a combination of extraction, oxidation and masseration that results in the very specific expression of our whites!
Location PX from Lloar, Macabeo from Torroja, Grenache Blanc from Poboleda
Age 50 -80 years old
Altitude 400 - 600 meters
Varieties 1/3 PX, 1/3 Macabeo, 1/3 Grenache Blanc
Soils PX in clay, Macabeo in river soil, Grenache Blanc in slate
Production 5,000 bottles
Yield 3,000 kg per hectare
Alcohol 13%
Location PX from Lloar, Macabeo from Torroja, Grenache Blanc from Poboleda
Age 50 -80 years old
Altitude 400 - 600 meters
Varieties 1/3 PX, 1/3 Macabeo, 1/3 Grenache Blanc
Soils PX in clay, Macabeo in river soil, Grenache Blanc in slate
Production 5,000 bottles
Yield 3,000 kg per hectare
Alcohol 13%
  • ELEVAGE
  • REVIEW
After several years experimenting with different cascs, sizes and producers, we work with a combination of 500 Li. barrels and different sizes of Stockinger, garanteeing the most respectfull elevage to make the wine rest before early bottling!

Pedra de Guix is getting bottled after almost 24 month of barrel aging.
Reviewed by Luis Gutiérrez | The Wine Advocat

The white 2015 Pedra de Guix is a blend of one-third each of Pedro Ximénez, Garnacha Blanca and Macabeo from old vines on different soils and different villages. There is always a touch of skin contact and some controlled oxidation in the whites here, as it gives them character.

The whites here also have the structure to stand up to food—they are more food wines than refreshing whites, even if they are fresh. This is ripe and open but very precise, and it seems to have better delineation. The palate is dry and shows some austerity. It has beautiful flintstone notes and a salinity that give it freshness and character.

For Dominik Huber, it’s a wine that shows a side of Priorat that is not easy to show with reds. Each grape aged separately in 500-liter oak barrels, and the blend had a further 12 months in foudre before it was bottled. 4,600 bottles were filled in May 2017.