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Mas Goma Brisat Catalan Orange Wine

$30.00

Out of stock

Vintage: 2020
Region: Penedès, Spain
Viticulture: Organic and Biodynamic
Grape varieties: 100% Xarello

Mas Goma Brisat Catalan Orange Wine is a 1-liter bottling of a single vineyard Xarel·lo from the family estate. Medium-bodied with dried orchard fruit, bread dough, pepper, and mineral notes. Biodynamic farming with natural treatments. Harvested by hand in 2022. 30% skin contact for 40 days and 70% of direct press. After blending it got Velo flor. No sulfites were added.

Song: Be My Summer by Snoh Aalegra

Additional information

NATTINESS

Natty

FRUIT

Orchard Fruit, Yellow Apple

BODY

Medium-bodied

ACIDITY

Bright (Medium-High)

ALCOHOL

12-13%

OAK

No Oak

TANNIN

Medium

SWEETNESS

Dry

SULFUR

Zero Sulfur Added

SERVING TEMP

Cool Whites and Orange (53°–57°)

VEGAN

Vegan

IMPORTER

Selection Massale

Out of stock

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ABOUT THE PRODUCER

About Mas Goma Brisat Catalan Orange Wine

Mas Goma Brisat Catalan Orange Wine is a 1-liter bottling of a single vineyard Xarel·lo from the family estate. Medium-bodied with dried orchard fruit, bread dough, pepper, and mineral notes. Biodynamic farming with natural treatments. Harvested by hand in 2022. 30% skin contact for 40 days and 70% of direct press. After blending it got Velo flor. No sulfites were added.

About Mas Goma

The Mas Gomà estate consists of a main farmhouse, founded in 1724, and a small and charming Romanesque church called Sant Valentí, built in 1135. The estate is located in Les Cabanyes, in the heart of the Penedès, a historic and traditional area of viticulture. The property has been owned by the Vendrell family since 1918 and has been growing grapes and producing wine on and off since then. The new era started in 2009 when Joan Vendrell (the son), who handles the business side of things, and Joan Manel Vendrell (the father), who has 30 years of winemaking experience took control.

According to the two Joans, the estate has unique characteristics to be able to make long-aged cavas due to the high calcareous component of its terroirs, its orientation, and the old vineyards – over 60 years old – which provide high-quality grapes with low yields. Only the oldest vines are used to make wine on the estate, and they currently sell grapes from younger vines to other producers in the area. In the cellar everything is fermented with native yeasts, little to no sulfur is added depending on the cuvée, and everything is unfined and unfiltered.