- Producer
- Terroir al Limit
- Grape variety
- Carignan
- Region
- Priorat & Montsant
- Country
- Spain
- Vintage
- 2023
- Volume
- 0.75 l
- Item no.
- 9930001179
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Dits del Terra 2023
The Dits del Terra 2023 is a single-varietal Carignan from 50 to 70-year-old vines above Torroja del Priorat, south-facing on slate and vinified entirely in cement.
CHF 70.50
Prices in CHF, including customs duty and all import charges, plus shipping CHF 15 (free from 12 bottles or CHF 300) — no further charges on delivery.
Available for Switzerland
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About this wine
Character
The Dits del Terra 2023 from Terroir al Limit is a single-varietal Carignan from Priorat that holds warmth and coolness at once. The nose is rich and deep, carried by sour cherry, sweet cherry and burlat cherry, joined by blackberry, elderberry and cassis. Vegetal notes of cooked bell pepper, beetroot and scorzonera appear alongside rosemary, thyme, green olive, eucalyptus and mint.
Terroir and origin
The plot lies near the winery in Torroja del Priorat, at around 300 metres of altitude and fully south-facing. There, 50 to 70-year-old Carignan vines root into the distinctive slate. 2023 was dry, with rain only arriving in July and August. Harvest began in the second week of August and ended on 14 September. The drought cost yield but brought balance and fine tannins.
Grape variety and vinification
Hand-harvested, then seven to eight days of whole-cluster maceration in a cement tank, with fermentation also in cement. Ageing lasts eight months, again in cement. The wine never sees wood.
On the palate
Dark and juicy, elderberry to the fore, alongside blackberry, sweet cherry and raspberry, framed by acidity and a spicy structure. It turns savoury with grated chocolate, light-roast coffee, liquorice, juniper and pepper. The tannin melts and dissolves into the juiciness, beneath which lies a stony freshness. On the finish the wine grows lighter, the acidity turns more precise, and the aromas become ethereal.
Distinctive features
Dominik Huber and head winemaker Tatjana Peceric farm 15 hectares biodynamically. Since 2009 they have fermented whole clusters; pigeage is no longer practised: infusion rather than extraction.
