Imagine you’re the son of a Bavarian butcher. You study marketing and economics at university, don’t have any winemaking qualifications and can’t speak Spanish. Why on earth would you think it was a good idea to start a winery in a remote village in Catalonia’s Priorat?
Some would call it brave, others would call it foolish. But for Dominik Huber, a year working in a vineyard in this dramatic region was an important factor in his eventual decision to team up with a winemaking friend from South Africa – none other than Eben Sadie – to launch Terroir al Limit.
A decade later, Sadie has bowed out of the Priorat project but Huber has laid down his roots, nurturing century-old plots of vines on vertiginous slopes and starting a family. Son Fausto, complete with pacifier and diaper, is part of the vineyard tour, sitting on a booster seat in the front of his father’s Renault Kangoo. We take a bone-shaking drive up a dirt road to a 90-year-old cariñena vineyard, which sits at 650 meters above sea level, looking over the village that Huber now calls home, Torroja.
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