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Historic Negre 2021 - Terroir Al Limit
Terroir Al Limit

HISTORIC NEGRE 2021 - TERROIR AL LIMIT

RED
  Spain / Priorat
€39.60
€34.20
QTY
ADD TO CART At your doorstep in 1 - 3 days

Reflects the uniqueness of the terroir of the area!

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Why do we love it?

Terroir Historic Negre from Terroir al Limit winery is a red, delightful wine from Priorat that reflects not only the uniqueness of the terroir of the area, but also the style of winemaking that was popular in the 70s in the region.

As you know by now, a great wine is a reflection of its terroir, i.e. its life in the vineyard, and the Terroir Al Limit team has exactly that goal. To highlight the greatness of nature of the forgotten villages in Priorat. After all, the name of the winery, Terroir al limit, loosely translated means "nature at its limits". Whatever our opinion on the matter, keep in mind that Parker very often graces the winery with 95s! Okay, we love it too…

Dominik Huber and the Terroir Al Limit team cultivate biodynamically, vineyards in 9 forgotten villages of Priorat on the Spanish-French border, over 50 years old, with some over 100. Historic Negre Terroir Al Limit is produced from the two local varieties Garnacha Tinta (75%) and Cariñena (25%). The grapes come from all 9 different vineyards. Each with its own soil, microclimate and character adds something different resulting in the expression of the entire Priorat together in one bottle. Dominik's philosophy wants the wines to be elegant and expressive, without covering up the magic that the soil and climate of the place gives them. With a gentle, non-intrusive style of winemaking, whole bunch fermentation takes place naturally with indigenous yeasts and the wine is then aged for 8 months in cement tanks.

The result is a surprisingly expressive red wine, elegant and authentic, that will shine next to dishes with a Mediterranean temperament. If you love Priorat or want to discover what it is like, then Historic Negre is the best way to do it.

We suggest you hurry before it's too late…

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

MEDIUM

Tastes Like

In the glass is a bright ruby, indicative of its freshness. Tickling nose full of aromas of ripe red fruit, pomegranate, strawberry, berries and forest fruits. Notes of fennel and sour cherry complete the whole.

In the mouth, crisp red fruit is combined with notes of hibiscus and fennel that are highlighted by hints of smoky vegetality. Its finely structured tannins create balance on the palate and make it unimaginably delicious! The velvety aftertaste leaves the fruit in the mouth for a long time.

Technical stuff
Color Red
Type Dry
Year 2021
Alcohol 14%
Origin Priorat, Spain
Variety Garnacha Tinta, Cariñena
Aromas Pomegranate, strawberry, berries, forest fruits, fennel, sour cherry
Bottle Size 750ml
Barrique -
Serving temperature 16°C
Aging 5 years
Closure Cork
Organic No

HISTORIC NEGRE 2021 - TERROIR AL LIMIT

PAIR IT

Pair it with with stewed wild boar, beef steaks, or buffalo burgers.

Wild boar casserole with tagliatelle pasta

  • 1 kilogram of wild boar
  • 1 carrot coarsely chopped
  • 1 celery coarsely chopped
  • 1/2 bunch of fresh onions finely chopped
  • 1/2 bunch of parsley finely chopped
  • 2 cloves of garlic
  • 3 tbsps. of mustard
  • 3 tbsps. of lemon juice
  • 5 allspice berries
  • 1 bay leaf
  • Salt and pepper
  • 200 g olive oil
  • 250 ml red wine (preferably xinomavro)
  • 500 g of tagliatelle

 

Cut the wild boar in portions. Put all the ingredients in a bowl, except olive oil and pasta. Marinate for at least 12 hours.

When we are ready for cooking, remove the boar from the marinade, drain it to leave the many liquids and sauté with the oil until it gets golden-brown. Add the marinade and lower the heat to simmer for 30 minutes.

Transfer them all to the casserole and put it in a preheated oven, at 150 ° C. Stir regularly to keep liquids from sticking. If more liquids are needed, add some vegetable broth.

Boil the pasta according to the instructions (preferably al dente).

Garnish with a little chopped parsley over the plate.

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