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, Macabeu on alluvial soils and Garnatxa Blanca on schist. After harvesting these varieties by hand they are brought to the cellar and placed in a basket press where they are gently pressed, over the course of several hours, into neutral 500L French oak demi-muids. After primary fermentation the demi-muids containing Macabeu and Garnatxa Blanca are topped-up while the PX demi-muid is not topped-up so either flor or a controlled oxidation can occur. After 12 months the wine is blended and aged several additional months in a Stockinger foudre.