Before enology modernized wine production in Terra Alta, white wines were routinely made with skin contact — a technique known locally as brisat. The practice was gradually abandoned as the industry chased fresher, cleaner styles. Carmen Ferrer and Pili Sanmartín, who also make the El Quintà Garnatxa Blanca available through Terrestoria by special order, have brought it back. Abrisa't is 100% Garnatxa Blanca from just over a hectare of wind-swept Panal limestone near Gandesa, fermented on skins, pulp, and seeds for ten days with wild yeasts, then transferred into traditional ceramic jarras to complete fermentation and aged six months on fine lees in the same vessels. The result sits confidently in orange wine territory while remaining unmistakably rooted in a very specific place and a very old way of doing things. Organic, 1,955 bottles made — one of the rarest wines in the Terrestoria portfolio, and one of the more unexpected things you'll find on a Utah state wine store shelf.