In the world of wine, innovation doesn't always mean inventing something new. Often, true innovation lies in looking back, understanding what those who came before us did well, and bringing that knowledge into the present with discernment, awareness, and a unique perspective.
At Celler Piñol, we understand innovation as an attitude. It's the constant desire to move forward, to question how we make our wine, why we do it that way, and how we can better express our terroir. In a region like Terra Alta, with its deeply rooted winemaking tradition, innovation is also an act of respect: listening to the land, the grapes, and history, and making bold decisions.
The Brisada: a I saw brisat as a contemporary response
This is how La Brisada was born. I saw brisat (Brisado wine) revives an ancestral technique—fermenting the must in contact with the skins—and reclaims it as a modern response to how we understand wine today. For centuries, this was the natural way to make white wine, without haste or unnecessary intervention.
He I saw brisat It's liquid memory, but it's also present and future. In a context where authenticity, minimal intervention, and the expression of the land are increasingly valued, this way of making wine makes perfect sense. It's not a fad: it's a conscious decision.
DO Terra Alta and the recognition of Vi Brisat
The Terra Alta DO has been a pioneer in this regard, being the only designation of origin in Spain that officially recognizes the Vi Brisat (Brisado Wine) as its own category. A key step that highlights a unique production process, deeply linked to the territory and the Garnacha Blanca grape.
This recognition not only protects a way of doing things, but also projects Terra Alta as a DO with identity, criteria and real innovation capacity.
To make La Brisada, we select Garnacha Blanca grapes from old vines, hand-harvested in small crates. Once in the winery, the grapes are destemmed and crushed, and the must macerates with the skins for a week at a low temperature.
After pressing, the must ferments spontaneously in stainless steel tanks. This is Celler Piñol's first wine made without added sulfites, with the aim of fully expressing the typicity of the grape, the soil, and the climate of the Terra Alta region.
A I saw brisat gastronomic, fresh and with character
The result is a I saw brisat With texture, aromatic intensity, and a vibrant acidity that lends freshness and balance. A bold, versatile, and gastronomic wine, designed to pair with dishes such as foie gras , pasta or pizzas with truffle, pickled dishes, sushi or cheeses.
For Celler Piñol, innovation means making honest decisions. It means betting on wines with soul, wines that explain where we come from and where we want to go. La Brisada is not just a new wine from the winery: it's a declaration of intent and a clear way of understanding the future of wine in Terra Alta.
