2022 Technical Specifications
Alcohol 13.0%
Grape Varieties 75% Garnacha Blanca (White Grenache); 25% Macabeo (Macabeu)
Region Priorat
Soil Slate, Clay, Granite, And alluvial soils
Sites Bellmunt, Gratallops, El Lloar, Escaladei, Poboleda, Porrera, Torroja, Vilella Alta, and Vilella Baixa
Natural Yeast Yes
Production Details Hand-harvested whole clusters were naturally fermented and transferred to stainless-steel tank for six months, with no extraction or oak. The vineyards were 35–50 years old at 350–800 m elevation.
Tasting Notes Citrus peel, orange blossom, savory mountain herbs, aromatic sage, bright and juicy fruit, searing acidity, and a long creamy finish
Sources: terroir-al-limit.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 13.5%
Grape Varieties 75% Garnacha Blanca (White Grenache); 25% Macabeo (Macabeu)
Region Priorat
Soil Slate, Clay, Granite, And alluvial soils
Sites Bellmunt, Gratallops, El Lloar, Escaladei, Poboleda, Porrera, Torroja, Vilella Alta, and Vilella Baixa
Natural Yeast Yes
Production Volume 2,200 bottles
Bottles2,200
Production Details Hand-harvested whole clusters were naturally fermented and transferred to cement tanks; no steel, extraction, or oak was used. The vintage sheet and principal page text specify eight months in cement, but the producer page's separate élevage panel says six months, so the exact maturation duration remains conflicting.
Tasting Notes Citrus peel, orange blossom, savory mountain herbs, aromatic sage, bright and juicy fruit, searing acidity, and a long creamy finish
2018 Technical Specifications
Alcohol 13.5%
Grape Varieties 75% Garnacha Blanca (White Grenache); 25% Macabeo (Macabeu)
Region Priorat
Soil Slate, Clay, Granite, And alluvial soils
Sites Bellmunt, Gratallops, El Lloar, Escaladei, Poboleda, Porrera, Torroja, Vilella Alta, and Vilella Baixa
Fermentation Vessels Cement tanks
Pressing Method Horizontal Pneumatic Press Operated At Low Pressure
Indigenous Yeast Yes
Production Volume 5,000 bottles
Bottles5,000
Production Details The grapes were harvested manually into boxes holding no more than 12 kg, placed whole in cement tanks, gently trodden, and fermented without pigeage or remontage. The brisat-style maceration was followed by low-pressure pneumatic pressing and six months in cement vats.
Tasting Notes Oxidative notes; easy-drinking and gastronomic
Sources: terroir-al-limit.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 13.0%
Grape Varieties 75% Garnacha Blanca; 25% Macabeo
Region Priorat
Bottling Date March 2017
Production Volume 6,000 bottles
Bottles6,000
Production Details Organically grown fruit came from both estate vineyards and other growers. The wine had light skin contact in a traditional brisat style, included stems, and spent approximately six months in concrete vats.
Tasting Notes Luis Gutiérrez: fresher than 2015, tasty and soft, with structuring tannins and herbaceous and spicy notes
Sources: terroir-al-limit.com ↗ · Compare this vintage
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| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 1640676 | — | — | wine-searcher.com ↗ |