Dominik Huber wanted the first white wine in his Terroir Al Limit range to showcase the transcendental heights and essential importance of whites in Mediterranean cuisine. And so Pedra de Guix was born. Oxidative counterpoint to Terra de Cuques, Guix is a coupage of old vines of the most important white varieties in the region: Pedro Ximénez, Macabeo and Garnacha Blanca. Steep slopes and concentrated fruit, along with a traditional winery approach. After a manual harvest, the whole bunches are gently pressed in a basket, vinified in cement tanks and then aged for two years in French oak tonneaus (500 l) and foudres (1,200 l). The PX is left alone to undergo controlled oxidation before blending. Hands-off biodynamic approach reflects the seductive taste of time and patience, a smooth velvety beauty that moves with waves of citrus , nuts and flowers on the palate. Rich, smooth and ripe. The longer it is opened, the cooler it becomes in the glass, developing tension, depth and a delicious salinity that expresses the region's soils: clay, alluvial and slate. Anything but a simple pour and go, this is ultimately an expression of tradition and place.

Dominik Huber wanted the first white wine in his Terroir Al Limit range to showcase the transcendental heights and essential importance of whites in Mediterranean cuisine. And so Pedra de Guix was born. Oxidative counterpoint to Terra de Cuques, Guix is a coupage of old vines of the most important white varieties in the region: Pedro Ximénez, Macabeo and Garnacha Blanca. Steep slopes and concentrated fruit, along with a traditional winery approach. After a manual harvest, the whole bunches are gently pressed in a basket, vinified in cement tanks and then aged for two years in French oak tonneaus (500 l) and foudres (1,200 l). The PX is left alone to undergo controlled oxidation before blending.

Hands-off biodynamic approach reflects the seductive taste of time and patience, a smooth velvety beauty that moves with waves of citrus , nuts and flowers on the palate. Rich, smooth and ripe. The longer it is opened, the cooler it becomes in the glass, developing tension, depth and a delicious salinity that expresses the region's soils: clay, alluvial and slate. Anything but a simple pour and go, this is ultimately an expression of tradition and place.