# Karma de Drac Blanc Brisat (2025)

- **Producer:** Bodega Karma de Drac
- **Colour:** orange
- **Type:** still
- **Grapes:** Garnacha Blanca
- **Region:** Catalonia, Spain
- **Style:** Natural
- **Alcohol:** 11.5%
- **Average price:** €13
- **Vegan:** Yes
- **Contains sulphites:** No
- **When to drink:** Now or Later
- **Serving temperature:** 10–12 °C
- **Aromas & flavours:** blossom, peach, apricot, pear, herbaceous, fennel, butter

## About this wine

Karma de Drac is a project born from the creative collective Proyectos Sin Etiquetas (Projects Without Labels), operating in collaboration with Celler Los Trovadores in Falset, within the D.O. Montsant region of Catalonia, Spain. The name translates to 'Dragon's Karma,' referencing the dragon of Catalan folklore which represents untamed natural energy, power, and mystery. The producer's philosophy centers on minimal intervention and zero-sulfite winemaking, allowing the vineyard, grape, and vintage to express themselves transparently without the constraints of traditional branding.

## Interesting facts

- The name 'Karma de Drac' pays homage to the dragon in Catalan folklore, symbolizing untamed natural energy.
- This wine is a modern revival of 'brisat', a historic Catalan skin-contact winemaking style that was nearly lost to history.
- With a highly limited micro-production of only 1,500 bottles, this natural orange wine is highly allocated globally.

## Food pairing

This skin-contact orange wine possesses a unique phenolic texture and light tannic grip that allows it to bridge the gap between white and red wine pairings. Its vibrant acidity cuts through rich fats, while its savory, herbal complexity complements roasted meats, earthy mushrooms, and traditional Spanish rice dishes.

## Wine making process

This orange wine is crafted from 100% Garnacha Blanca sourced from old vines planted in the 1970s and 1980s in the clay-heavy soils of the Partida Fontanals vineyard, situated at over 400 meters elevation. The grapes are manually harvested and undergo spontaneous fermentation with indigenous yeasts. Utilizing the traditional Catalan 'brisat' method, the whole clusters are crushed and macerated on their skins for 20 days at a controlled temperature of 18°C. Following a spontaneous malolactic fermentation, the wine is aged in stainless steel tanks over the winter, clarified via static decantation, and bottled without fining or added sulfites after a gentle filtration.