Dits del Terra gets its name from the gnarled, 85 year old Carinyena vines that look like ancient fingers clawing into the slate soils of this south-facing site near the village of Torroja. Grapes are hand-harvested and fermented as whole-bunches for 7-10 days in cement tanks before aging for 8 months, also in cement tanks.
Notes on the producer
In 2001 a food and wine obsessed German named Dominik Huber, and winemaker Eben Sadie fell in love with Priorat. With the help of some friends they found a plot of old vine Garnacha and Carignan, and rented some cellar space to make their first vintage of Dits del Terroir. As the project grew, and they took on more vineyard sites, Dominik dedicated more time to farming - implementing biodynamics, and other methods to reduce the stress on vines in this stark and difficult terrain. This new approach paid off, directly impacting the quality of the fruit. With better grapes coming into the cellar, they had a realisation: super-ripe grapes, combined with extractive winemaking, and aging in barriques was masking the essence of the vineyards they were working. They started to practice whole-bunch fermentation, and out went the small barrels, replaced with concrete tanks and large oak. Dominik now bottles in the Burgundian model: wine are classified as crus, village wines (Vi de Vila), or regional wines such as the Terroir Historic red and white, where grapes are sourced from trusted growers across the Priorat. The resulting lithe and elegant, pure and expressive wines have gone from strength to strength, and fully deserve the reputation and cult-status they’ve since acquired. Eben left to dedicate more time to his projects in South Africa, but Dominik remains as the soul of the project.