# Cosí Joan Brisat (2023)

- **Producer:** Celler Mas Gomà 1724
- **Colour:** orange
- **Type:** still
- **Grapes:** Xarel·lo
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €23
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** apricot, orange, lemon, herbaceous, fennel, bread, toast, butter, cheese, dried apricot, almond, hazelnut, honey

## About this wine

Mas Gomà is a historic estate in Les Cabanyes, Alt Penedès, founded in 1724. Today, the Vendrell Olivella family represents the fifth generation of growers tending to these ancient lands. Under the guidance of father Joan Manel and son Joan, the estate has transitioned to strictly biodynamic farming and low-intervention winemaking. They focus on preserving indigenous varieties, particularly old-vine Xarel·lo, and reviving ancestral Catalan traditions. The term 'Brisat' refers to the centuries-old local method of fermenting white grapes on their skins, a technique that Mas Gomà champions to showcase the structural depth and longevity of their native terroir.

## Interesting facts

- The name 'Xabri' is a clerical error or OCR shorthand for Xarel·lo Brisat, the traditional Catalan term for skin-contact orange wines.
- Sourced from historic estate plots with old vines over 60 to 70 years old, farmed strictly biodynamically.
- A portion of the wine ages under a natural veil of flor yeast, adding a rare, savory complexity.

## Food pairing

This skin-contact orange wine possesses light, textural tannins and a vibrant, saline acidity that makes it exceptionally food-friendly. It has the structural integrity to cut through rich, nutty sauces like Catalan romesco or xató, while its savory, oxidative undertones beautifully complement cured meats, roasted earthiness, and complex seafood dishes.

## Wine making process

Crafted from 100% estate-grown Xarel·lo from vines over 60 years old. The grapes are hand-harvested and undergo spontaneous fermentation with indigenous yeasts. Depending on the specific cuvée blend, the wine undergoes extended skin-contact maceration (ranging from 30 to 40 days) to extract color, texture, and light tannins. A portion of the wine is aged in clay amphorae, while another part matures under a natural veil of flor yeast (velo flor) in neutral vessels. The wine is bottled with zero added sulfites, unfined, and unfiltered to preserve its raw, natural character.