Terroir al Limit-Terra de Cuques-Priorat-Dominik Huber
Terroir al Limit-Terra de Cuques-Priorat-Dominik Huber

TERRA DE CUQUES VI DE COSTER

The Pedro Ximenez (PX) is pressed in our old vertical basket press; we crush the grapes by walking gently around on them for one hour in the press, slowly filling it up with the non-destemmed grapes. Then we press them directly. Throughout the process we have a combination of extraction, oxidation and maceration that gives our whites their very specific expression.

The Muscat is vinified in exactly the same way as the reds. The technique is ancient and was traditionally used in Burgundy. We use the whole non- destemmed grapes, including their stems, 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 Pedro Ximenez from El Molar Muscat from Porrera
Age 25 - 30 years old
Altitude 400 - 600 meters
Varieties 50% Pedro Ximenex, 10% Muscat de Alexandria
Soils Pedro Ximenez in clay, Muscat in slate
Production 20,000 bottles
Yield 3,500 kg per hectare
Alcohol 13%
Location Pedro Ximenez from El Molar Muscat from Porrera
Age 25 - 30 years old
Altitude 400 - 600 meters
Varieties 50% Pedro Ximenex, 10% Muscat de Alexandria
Soils Pedro Ximenez in clay, Muscat in slate
Production 20,000 bottles
Yield 3,500 kg per hectare
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.