Pedra de Guix 2023

A dry white wine from Priorat that puts precision before richness. The structure is saline and taut, the texture dense without ever turning broad. Rather than concentration at any cost, transparency is what counts here: the wine stays lean and keeps its energy right through to the finish.

The vines grow around Torroja del Priorat on steep slopes of dark llicorella slate, a soil that forces them to root deep. Dominik Huber farms 15 hectares organically and biodynamically, counters the hot summers with biodynamic preparations in the vineyard, and picks early to preserve acidity and freshness.

The cuvée combines Grenache blanc, Macabeu and Pedro Ximénez. Since 2009 the estate has worked with whole-cluster infusion: the berries stay whole, nothing is crushed, there is no pumping over the cap, and for years there has been no stirring either. Huber founded Terroir al Limit in 2004 together with South African winemaker Eben Sadie and has run it since Sadie's departure in 2012, today with Tatjana Peceric as head winemaker.

Dry and lean, with lemon and ripe pear, a touch of white blossom and a cool tone reminiscent of wet slate. The finish is saline and long.

With grilled sardines and sole with almond butter, as well as with seafood paella or roasted vegetables with romesco sauce.

The combination of these three white varieties is rare in Priorat. The range is structured along Burgundian lines, into village and single-vineyard wines.