Terroir al Limit-Dominik Huber-Priorat-Vi de Vila
Terroir al Limit-Dominik Huber-Priorat-Vi de Vila

TORROJA VI DE VILA

All the reds are vinified in a very similar way. The technique is very old and was traditionally used in Burgundy. We use the whole non-destemmed grape 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 to take place. We only use 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 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 Different vineyards around Torroja del Priorat
Age 25 - 40 years old
Altitude 400 m
Varieties 50% Carignan, 50% Grenache
Soils Slate for Carignan and clay/slate for Grenache
Production 20,000 bottles
Yield 3,000 kg per hectare
Alcohol 13,5%
Location Different vineyards around Torroja del Priorat
Age 25 - 40 years old
Altitude 400 m
Varieties 50% Carignan, 50% Grenache
Soils Slate for Carignan and clay/slate for Grenache
Production 20,000 bottles
Yield 3,000 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 2016 Torroja Vi de Vila is the village wine that is bottled earlier than the others. The oak is neatly folded into the wine, which is quite fruit-driven and fresh but with clout—especially now that they have the Historic as an entry-level wine, this can show a little more complexity. The blend of Cariñena and Garnacha in equal parts works very well. The fruit is red rather than black, and the texture is silky, with very fine tannins and great acidity. It’s very lively, aromatic and open, fluid, elegant and fresh.

All the reds fermented with full clusters and indigenous yeasts, and this had a ten-day maceration with the skins and stems and then aged 18 months in an oak foudre.

They only have five or six 500-liter oak barrels in addition to the oak foudre, and they use concrete more and more. 16,800 bottles were filled in August 2017.