Terroir al Limit

Terroir al Límit is inspired by the Burgundian approach to terroir. Our aim is to identify unique places in the Priorat, then to do everything possible to reveal them in each bottle as authentically as possible.

Dominik discovers his talent and passion for Mediterranean wine and culinary arts at a rather early stage: at the age of eighteen he visits an old Ligurian Trattoria; one year later he goes on a gourmet trip through Italy, alongside German top chef Karl Ederer, that takes him to various first-class traditional restaurants. 

At 27, he starts studying Economics and Marketing in London, Munich and Madrid. In 1996, while still at university, he completes his first internship at the
Mas Martinet winery owned by the Perez family – situated in the Priorat, one of the two oldest wine growing regions in Catalonia. 

Enthused by his experiences and insights he takes on another internship at the Perez family after graduation in the year 2000 and gets employment as a labourer for a full year. In that time, Dominik encounters Eben Sadie, a highly regarded enologist from South Africa. They become friends and return to the Perez family in 2001 to help harvest the fruit.

Terroir al Límit fits into a distinctly Mediterranean context. Our ancient culture and terroir are consequences of the Mediterranean climate. Our wines are produced with gastronomy in mind. They shine brightest when enjoyed with family and friends, as part of the lifestyle of southern Europe. To pair with a healthy Mediterranean diet – known for dishes that are pure and authentic in flavor – our wines must be light and transparent. Nothing should mask the true character of the soils: not the oak, not the extraction, not the over-ripeness of the grapes. Only pure, mineral-rich fruit is used.

We believe real food needs real wine. And wine should be made from healthy, lively grapes without any manipulation or additives, and with no other purpose than that of expressing the authentic emotion and true character of the place. 

Each successive vintage is a testament to their original vision for Terroir al Límit, as well as to Dominik’s continued quest to make the most elegant and expressive wines in the Priorat.

Our wines are made for gastronomy. They are for enjoying in the company of family and friends, in the lifestyle of southern Europe. Food and wine have always gone hand-in-hand, as part of a healthy Mediterranean diet. To accompany this pure, authentic cuisine, our wines must be light and transparent; they need to be fluent, fine and elegant.

Each one an expert in his or her field, these individuals collectively represent a new generation, one which firmly believes in the value of ecological viticulture, as reflected both in the quality of the finished wine and in the consistent sustainability of the practice. Our Terroir al Limit team is led by three skilled individuals: 
out in the vineyards, our Vine Grower Carles is responsible for carrying out ecologically and economically sustainable farming practices in the cultivation of our precious vines. The son of a vine grower from whom he inherited a deep knowledge of vine cultivation, Carles proudly carries on his family’s trade. 

With a profound and invaluable understanding of each vineyard plot, he ensures that each vine is cared for in a way that best suits its needs. At the winery, our Cellar Master works closely with Dominik to develop our range of exquisite wines and is responsible for the entire winemaking process from harvest to bottling. Finally, Tatjana our Oenologist oversees both viticulture and biodynamic winemaking, while also representing our team at national and international events.