While Dominik Huber produces two white wines at Terroir al Limit, they are made quite differently. Dominik refers to Pedra de Guix as his “oxidative” white, while Terra de Cuques is his “skin contact” white. Guix is a blend of old-vines of Pedro Ximenez on clay soils in the village of Lloar, Macabeu on alluvial soils in the village of Poboleda, and Garnatxa Blanca on schist in the village of Torroja. After harvesting these varieties by hand, they are brought to the cellar and placed in a basket press where they are gently pressed over several hours into a concrete vat. Once aged in demi-muids, Dominik and Tatjana now prefer the more subtle oxidation of Stockinger foudre.