Terroir al Limit-Terroir Historic Negre-Dominik Huber-Priorat
Terroir al Limit-Terroir Historic Negre-Dominik Huber-Priorat

TERROIR HISTÒRIC RED

The harvest is completely manual and we use boxes holding a maximum of 12 kilos to respect the grape to the utmost. We use the technique common in the Priorat prior to the industrialisation of the winemaking companies. The grapes are placed whole in cement tanks and gently trodden. Then we close the vat and wait for the yeasts of the vineyard to do their work. We interfere as little as possible; there is no pigeage or remontage, meaning that we can speak of the infusion of the grape. This gives a transparent, smooth and easy-to-drink wine. We use the press, which is horizontal and pneumatic, at low pressure to allow the wine to express all the fruit from its interior, thus making it a totally gastronomic wine.
Location 9 villages of Priorat Històric: Bellmunt, Gratallops, El Lloar, Escaladei, Poboleda, Porrera, Torroja, Vilella Alta, Vilella Baixa
Age 35 - 50 years old
Altitude 350 - 800 metres
Varieties 75% Red Grenache 25% Cariñena
Soils
Slate, Clay, Granite, Alluvial
Production 25,800 bottles
Yield 6,000 kg per hectare
Alcohol 14%
Location 9 villages of Priorat Històric: Bellmunt, Gratallops, El Lloar, Escaladei, Poboleda, Porrera, Torroja, Vilella Alta, Vilella Baixa
Age 35 - 50 years old
Altitude 350 - 800 metres
Varieties 75% Red Grenache 25% Cariñena
Soils
Slate, Clay, Granite, Alluvial
Production 25,800 bottles
Yield 6,000 kg per hectare
Alcohol 14%
  • ELEVAGE
  • REVIEW
Cement was the only possible choice for the philosophy of the project. Terroir Històric Red reposes for 6 months in cement vats. The end result is a new interpretation of the Priorat terroir without the loss of its roots
Reviewed by Luis Gutiérrez | The Wine Advocat

I was delighted by the second vintage of the red 2016 Terroir Históric, which is produced following the more traditional style of the zone. It’s a blend of Garnacha with 25% Cariñena from the nine villages, though the majority of grapes come from Scala Dei and La Morera—which are cooler villages than even Torroja— so the wine is fresher than the average in the region.

They wanted something more than a fun semi-carbonic maceration red; they wanted some structure and length on the palate, as this line is produced for gastronomy. It’s spicy and fresh, with fine tannins and great freshness, really easy to drink. It never sees any oak, as it’s fermented and matured in concrete vats.

This is a great improvement over the previous vintage. 10,000 bottles were filled in March 2017. This is a great Priorat for the by-the-glass market, sold at a very competitive price.