Terroir Al Limit : Pedra de Guix 2023

Tasting characteristics and recommendations for the 2023 Pedra de Guix by Terroir Al Limit

Tasting

Appearance
This wine reveals a clear, bright robe, ranging from pale yellow to subtle golden highlights.

Nose
The aromatic palette opens with notes of white and yellow fruits such as apple, pear and quince, underlined by discreet hints of citrus and flowers. With aeration, scents of Mediterranean herbs blend with nuances of stone fruits, almond and a delicate touch of hazelnut, reflecting its subtly oxidative style.

Palate
The attack is fresh, vertical and carried by a beautiful tension. The texture proves both dense and remarkably refined, without any heaviness. The long and particularly savoury finish is marked by a strikingly pronounced saline identity and concludes with a noble touch of bitterness that makes the mouth water.

Food and wine pairings

Thanks to its salinity and tension, this wine elevates Mediterranean cuisine, pairing beautifully with grilled fish, seafood, or a seafood paella. Its complexity also allows it to match French gastronomy, particularly with poultry in cream sauce, sweetbreads with mushrooms, or lightly aged hard cheeses such as a young Comté.

Serving and cellaring

It is recommended to serve the 2023 Pedra de Guix lightly chilled, at an ideal temperature of between 11 and 13°C. Decanting in its youth is advisable to dissipate any potential reduction and allow its complexity to fully express itself. The 2023 Pedra de Guix has remarkable cellaring potential and will continue to gain in harmony and nuance after several years in the cellar.

A great Spanish white wine from Priorat with exceptional mineral tension

The estate

Founded in 2001 by Dominik Huber and Eben Sadie, Terroir Al Limit has established itself as an essential reference in Priorat, in Catalonia. Now led by its sole owner and winemaker, Dominik A. Huber, the estate stands out for its pursuit of finesse and elegance, drawing inspiration from Burgundian traditions. The domaine favours an artisanal approach, certified in organic and biodynamic agriculture, to express the purity of its terroirs without the artifice of new oak. Its wines, digestible and transparent, break away from the powerful style historically associated with the region.

The vineyard

The grapes come from several emblematic plots of Priorat, spread across the communes of Poboleda, La Morera, Lloar and Torroja, at an altitude ranging between 450 and 500 metres. The vines, aged between 40 and 80 years, are cultivated biodynamically on steep slopes. This terroir is defined by a fascinating geological diversity: clay soils for the Pedro Ximénez, alluvium and schist for the Macabeo, and the famous licorella (pure schist) for the white Grenache, which gives the wine its saline signature.

Winemaking and aging

The harvest is carried out by hand. To craft the 2023 Pedra de Guix, the whole bunches are gently crushed and then pressed in a vertical press to ensure a very soft extraction. Fermentation takes place spontaneously thanks to indigenous yeasts, in concrete tanks. Aging continues on fine lees for around eight months, exclusively in these same neutral containers. A singular feature is that the Pedro Ximénez portion undergoes a controlled oxidation before the final blend, lending the 2023 Pedra de Guix its complexity and unique personality.

Grape varieties

This Spanish white wine is a blend of 40% white Grenache, 30% Pedro Ximénez and 30% Macabeo.