
- Producer
- Terroir al Limit
- Grape variety
- Carignan
- Region
- Priorat & Montsant
- Country
- Spain
- Vintage
- 2019
- Alcohol
- 13.5 % vol
- Volume
- 0.75 l
- Item no.
- 9930001153
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Les Tosses 2019
Les Tosses 2019 from Terroir al Limit is a single-varietal Carignan from Priorat, grown on slate, with 13.5% ABV in the glass.
CHF 215.50
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
Les Tosses 2019 is a single-varietal Carignan from Priorat, crafted by Dominik Huber and Tatjana Peceric with transparency rather than density in mind. The wine draws its strength from aroma and structure: violet, dark cherry, wet slate. At 13.5% ABV, it stays agile without losing depth.
Terroir and origin
The estate is located in Torroja del Priorat, in a region defined by slate, steep slopes and heat. Huber and Peceric farm 15 hectares organically and biodynamically. Huber is among the earliest harvesters in the region and meets the hot summers with biodynamic preparations in the vineyard: ripeness without overripeness. Within the estate, Les Tosses belongs to the single-vineyard selections of a Burgundian-style pyramid spanning Villages, Premier Cru and Grand Cru.
Grape variety and vinification
Single-varietal Carignan. Since 2009, the estate has worked with whole-cluster infusion: the berries stay whole, they are not crushed, and there is no pump-over across the cap. Pigeage is no longer practiced, nothing is stirred. The wine is dry and reaches 13.5% ABV.
On the palate
Juicy and taut, with fine-grained tannin and vibrant acidity. Joined by black olive and Mediterranean herbs, fruit that stays precise, and a salty, long finish.
Special features
Terroir al Limit was founded in 2004 as a project by Dominik Huber and winemaker Eben Sadie. Since Sadie's departure in 2012, Huber has run the estate, today alongside Tatjana Peceric as head winemaker. The 15 hectares are farmed biodynamically, and since 2009 the cellar philosophy has favored infusion over extraction.



