2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 60% Grenache Blanc; 40% Pedro Ximénez
Classification Vi de Terra Viva
Region Priorat
Soil Slate and clay
Orientation Northeast-Facing
Fermentation Vessels Stainless-steel and cement tanks
Maceration 5 days
Production Details Fruit from La Morera del Montsant was hand-harvested from 25–30-year-old vines at 400–600 metres. Whole bunches fermented for five days in stainless-steel and cement tanks, followed by six months of maturation in cement.
Tasting Notes Rich and textured; fino-like character; tension and freshness; racy citrus, white currant, mirabelle and spring flowers.
2021 Technical Specifications
Alcohol 13.0%
Grape Varieties 90% Pedro Ximénez; 10% Muscat d’Alexandria
Region Priorat
Soil Clay for pedro ximénez; slate for muscat d’alexandria
Orientation North-Facing Pedro Ximénez Vineyards At El Molar
Pressing Method Old Vertical Basket Press
Production Details Pedro Ximénez came from El Molar and Muscat d’Alexandria from Porrera. The vines were 25–30 years old at 400–600 metres. Whole clusters remained in fermentation vessels for 5–7 days, were basket-pressed into small concrete tanks and matured for 14 months.
Tasting Notes Fino-like opening; tension and freshness; racy citrus, white currant, mirabelle and spring flowers.
Sources: terroir-al-limit.com ↗ · Compare this vintage
2017 Technical Specifications
Alcohol 13.5%
Grape Varieties 90% Pedro Ximénez; 10% Muscat d’Alexandria
Classification Vi de Terra Viva
Region Priorat
Soil Clay for pedro ximénez; slate for muscat d’alexandria
Orientation North-Facing Pedro Ximénez Vineyards At El Molar
Pressing Method Pedro Ximénez Was Foot-Trodden For One Hour In An Old Vertical Basket Press And Then Pressed Directly; Muscat Was Pressed After Whole-Bunch Fermentation.
Natural Yeast Yes
Indigenous Yeast Yes
Production Volume 6,668 bottles
Bottles6,668
Production Details Pedro Ximénez came from El Molar and Muscat d’Alexandria from Porrera. Vines were 25–30 years old at 400–600 metres. Whole clusters remained in fermentation vessels for 5–7 days, were basket-pressed into small concrete tanks and matured for 14 months. Yield was stated as 3,500 kg/ha.
Tasting Notes Rich and textured; fino-like opening; tension and freshness; racy citrus, white currant, mirabelle and spring flowers.
2016 Technical Specifications
Grape Varieties Predominantly Pedro Ximénez with 10% Muscat; the exact remaining percentage is not stated
Region Priorat
Production Details The pre-bottling 2016 final blend was kept with skins and stems for one week and then on fine lees until bottling around one year from the vintage.
Tasting Notes Luis Gutiérrez’s tasting of the pre-bottling final blend: pronounced yeasty character, austere minerality, fresh and balanced.
Sources: terroir-al-limit.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1329540 | — | — | wine-searcher.com ↗ |