Terroir al Limit, Terroir Historic, Priorat, Catalunya, Spain

The harvest is completely manual. Terroir al Limit use the technique common in the Priorat prior to the industrialisation of the winemaking companies. The grapes are placed whole in cement tanks and gently trodden. The vats are then closed and left for the yeasts of the vineyard to do their work. There is minimal intervention; there is no pigeage or remontage. This gives a transparent, smooth and easy-to-drink wine. The press is horizontal and pneumatic, at low pressure to allow the wine to express all the fruit from its interior, thus making it a totally gastronomic wine.