Wijnkooperij de Lange - unique wines from unique winemakers
Les Manyes 2019
Terroir al LimitBlindly one recognises immediately the tones of grenache. Lots of red fruit and spicy tones. The wine has very nicely integrated tannins and a refined acidity. The combination makes that this wine can age for many years.
Appellation
Priorat
Grape variety
grenache
Style
Rich & Exuberant
Format
750 ml
Available
€225.90
The winemaker
| Winemaker | Country | Region |
|---|---|---|
| Terroir al Limit | Spain | Priorat |
About the winemaker
It is the year 2000 when Dominik Huber and Eben Sadie meet at Mas Martinet in Spain. In 2001 they pick grapes together at the Perez family in Cims de Porrera for six weeks and become friends. After working together for two months at Spiceroute in South Africa, they start a small project together in Priorat. With the help of the Perez family they are able to buy some grapes and together make the first vintage Dits del Terra. This was the start of Terroir al Limit. Dominik has continued independently since 2012 and the vinification is focused on the style as we know it from Burgundy. Terra de Cuques are the "villages" Dits del Terra, Arbossar and Pedra de Guix, "premier cru" and Les Tosses and les Manyes the Grand Cru wines. The wines are really made for gastronomy, the wines are light, refined and elegant to match with dishes from the best cuisines.
Vineyard management
Organic-Biodynamics
Details
| Vineyard | The vineyard for this wine is located at about 800 meters altitude in the hills of Montsant near Mas Deu. The grenache here is on a very clay-rich soil. |
|---|---|
| Vinification | There is a yield here of 1,500 kilos per hectare and a production of 1,200 bottles. At Terroir al Limit, there is one form of vinification for all red wines. The whole bunches are brought to the cellar in 10 kg boxes and put directly into the barrel. When the barrel is full it is closed and fermentation starts in a completely natural way without adding yeast or any additives. The temperature remains between 20 ° and 28 °. After the first fermentation, the must is pressed and a second fermentation takes place in order to vinify it completely dry. After years of working with different barrels and sizes, this wine is now made using only 120 liter cement tanks. This is an upbringing of 20 months. At bottling, the wine is quite reductive with even some gas left. |
| Vintage | 2019 |
| Oak aging | No |
| Ageing potential | 10 years and more after harvest |
| Alcohol percentage | 13.5% |
| Closure | Natural cork |
