Terroir al Limit, Historic Blanc, 2023

Terroir al Limit, Historic Blanc, 2023

Citrus, Apricot, Saline

Priorat / White / Garnacha Blanca & Macabeo / Organic

The vineyards are worked with organic principles and the fruit is harvested by hand. The grapes are fermented using indigenous yeasts with whole-cluster / full-cluster handling and often short skin contact (a few days) before gentle pressing. Fermentation and élevage take place in concrete and stainless-steel tanks (no new oak), with the wine typically aged on its lees for roughly six months and made with minimal SO₂ and little to no interven­tion (unfined / unfiltered in most releases). The result is a bright, savory white with citrus and stone-fruit notes and a saline, mineral thread that reads strongly of Priorat. 

Notes on the producer

Terroir al Límit — the estate associated with René Barbier and collaborators — champions site expression across Priorat’s villages and works closely with small local growers to revive traditional vineyards and encourage organic farming. Their Històric project brings fruit from old family plots in and around Torroja and the neighbouring villages; wines are made in a low-intervention style at Terroir al Límit’s facilities, emphasising whole-cluster handling, native fermentations and neutral vessels rather than new oak. The project has helped re-energise local viticulture and the wines (white and red) are recognised for their clear sense of place and are both critically respected and in steady demand.