Before enology modernized wine production in Terra Alta, white wines were routinely made with skin contact—a technique known locally as brisat. But the practice was gradually abandoned as the industry chased fresher, cleaner styles. Fortunately, Carmen Ferrer and daughter Pili Sanmartín had the courage to bring it back. Abrisa't is 100% Garnatxa Blanca from just over a hectare of wind-swept panal limestone near Gandesa (Tarragona), fermented on skins, pulp and seeds for ten days with wild yeasts, then transferred into traditional ceramic jarras to complete fermentation, then aged six months on fine lees in the same vessels. The result sits confidently in orange wine territory while remaining unmistakably rooted in a specific place and a way of doing things that honors the past. Organically grown, 1,955 bottles made—Abrisa’t is a special find among the unique small-batch wines Terrestoria imports exclusively to Utah.