This rich, textured blend of Grenache Blanc (60%) and Pedro Ximenez (40%), from 25+ year old slate/clay vines of La Morera del Montsant, is only the second white wine to grace the Terroir al Limit family.
The grapes are hand harvested, fermented in whole bunches for 5 days in inox and cement tanks, and then aged for 6 months in cement. The traditional combination of extraction, oxidation and maceration encourages sleek and structured layers – almost more red in style than white – to emerge on the palate and convey the unmistakable voice of the sites. From an initial rich, fino-like character emerges a wine of tension and freshness, racy citrus layers of white currant, mirabelle and spring flowers. A singular expression that belies the full finesse and depth of the region. 
TERROIR AL LÍMIT | PRIORAT
Terra de Cuques Blanc 2022
| Location | La Morera del Montsant |
| Age | 25 - 30 years old |
| Altitude | 400 - 600 meters |
| Varieties | 60% Grenache Blanc, 40 % Pedro Ximenez |
| Soils | Slate/clay |
| Alcohol | 13 % |
| Location | La Morera del
Montsant |
| Age | 25 - 30 years old |
| Altitude | 400 - 600 meters |
| Varieties | 60% Grenache Blanc, 40 % Pedro Ximenez |
| Soils | Slate/clay |
| Alcohol | 13 % |
- 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. Terra de Cuques is bottled after around 16 months of ageing.
Reviewed by Luis Gutiérrez | The Wine Advocat
The yeasty and aromatic 2016 Terra de Cuques was just about to be bottled, so I tasted the final blend, mostly Pedro Ximenez and 10% Muscat that was kept with skins and stems for a week and then with the fine lees until bottling around one year from the vintage. It has tannic structure and a seriousness on the palate, flavors and an aromatic profile very different from the other two whites from Terroir al Límit.
I don’t remember such a strong yeasty character from previous vintages, but there is also austere minerality on the palate, a characteristic that I think is very nicely transmitted by the Pedro Ximenez. It’s a fresh and balanced vintage. They expect to fill some 15,000 bottles in February 2018.
