Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. David’s aim is to create versatile wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. He works with local growers, selecting the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and freshness.
The grapes for this wine are grown in the Miño river valley, where the variety of aspects and altitudes allows for the production of high quality grapes. The fruit here is particularly concentrated thanks to the slow ripening promoted by the cooling influence of the river, along with morning fog and valley breezes.
Fresh and aromatic on the nose, this wine opens with notes of lemon, peach, Granny Smith apples and chamomile, supported by aromas of pastry from the lees ageing. On the palate, it is balanced with a finish that is long and lingering.
81% Treixadura , 10% Albariño/Alvarinho, 8% Godello/Gouveio, 1% Loureiro