terroir al limit dominik huber priorat torroja terroir sense fronteres pro wein montsant spain arbossar
terroir al limit dominik huber priorat torroja terroir sense fronteres pro wein montsant spain arbossar

PEDRA DE GUIX VI DE COSTER

Dominik Huber wanted the first white wine in his Terroir Al Limit range to showcase the transcendental heights and essential importance of whites in Mediterranean cuisine. And so Pedra de Guix was born. An “oxidative” counterpoint to Terra de Cuques, Guix is a blend of old vines of the region’s most important white varieties: Pedro Ximénez, Macabeo and Grenache Blanc. Steep slopes and concentrated fruit, together with a traditional approach in the cellar. Following a hand harvest, the whole bunches undergo a gentle basket pressing, vinification in cement tanks, and then two years of aging in French oak tonneaus (500 l) and foudres (1200 l). The PX is left alone to undergo a controlled oxidation before blending.

The hands-off biodynamic approach reflects the alluring taste of time and patience, a gentle velvet beauty that moves with waves of citrus, nuts and flowers across the palate. Rich, soft and ripe. The longer it is opened, the fresher it becomes in the glass, developing tension, depth, and a mouthwatering salinity expressing the soils of the region: clay, alluvial and slate. Anything but a simple pour and go, this is ultimately an expression of tradition and place. 
Location Pedro Ximénez from Lloar, Macabeo from Torroja, Grenache Blanc from Poboleda
Age 50 -80 years old
Altitude 400 - 600 meters
Varieties 1/3 Pedro Ximénez, 1/3 Macabeo, 1/3 Grenache Blanc
Soils Pedro Ximénez in clay, Macabeo in river soil, Grenache Blanc in slate
Production 3,300 bottles
Yield 3,000 kg per hectare
Alcohol 13%
Location Pedro Ximénez from Lloar, Macabeo from Torroja, Grenache Blanc from Poboleda
Age 50 -80 years old
Altitude 400 - 600 meters
Varieties 1/3 Pedro Ximénez, 1/3 Macabeo, 1/3 Grenache Blanc
Soils Pero Ximénez in clay, Macabeo in river soil, Grenache Blanc in slate
Production 3,300 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.