Priorat Tour to 3 Small Wineries with Pick-Up Near Your Hotel
Welcome to a unique experience in the heart of Priorat, a region with some of Spain's most outstanding red wines. Discover Priorat, the only wine region near Barcelona...
Structure
Drinking window
Best 5 to 18 years from vintage.
vintage5 yrs18 yrs20 yrs
Critic scores
No critic score is published for this bottle that we can cite with a reviewer, a vintage and a review year, so none is shown. The rating in the header is our own.
In the glass
What it pairs with
-
Braised beef cheeks
Firm Cariñena tannins are softened by long-braised collagen-rich beef. -
Grilled lamb ribs with chimichurri
Dark fruit and mineral freshness complement the herb sauce and fat. -
Aged hard cheese with honey
Tannin grip and mineral acidity balance the sweet and salty cheese contrast.
How to serve Arbossar
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Braised beef cheeks, Grilled lamb ribs with chimichurri, Aged hard cheese with honey. Match the wine's structure to the dish's fat and salt.
History
Arbossar is a Cariñena-focused expression from Terroir Al Limit, drawing from one of the estate's old-vine plots. The wine shows the variety's naturally high acidity and firm tannin structure expressed through Dominik Huber's minimal-intervention approach.
- 2001: First vintage of Arbossar as a standalone Cariñena expression from Terroir Al Limit
Facts
- Producer
- Terroir Al Limit · visiting guide
- Grapes
- Cariñena
- Classification
- DOQ Priorat
- Oak
- Aged in large old French oak foudres
- ABV
- 14.5%
- Price
- €40-60 at retail
- Drinking window
- 5-18 from vintage
- First vintage
- 2001
- Biodynamic
- Demeter Certified
- Organic
- ORGANIC CERTIFIED
Frequently asked about Arbossar
What does Arbossar taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish.
When should I drink Arbossar?
Drink 5-18 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Arbossar?
Braised beef cheeks is the canonical pairing. Other strong matches include Grilled lamb ribs with chimichurri and Aged hard cheese with honey. Firm Cariñena tannins are softened by long-braised collagen-rich beef.
What grapes are in Arbossar?
The blend is Cariñena. The wine is classified as DOQ Priorat.
Tags
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