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 Grenache grapes are sourced from vineyards in the Mas Marés area, which faces the sea. The moderating breezes that move inland from the water allow for a longer growing season. The vines have a minimum age of 20 years and are planted on granitic soils. The Carignan is sourced from the Rabós area facing the mountains. This area is known for its strong wind from the North 'the tramunatana' which often reaches 120 kilometres per hour. The vines are 86 years old and planted on slate soils.
This wine opens with aromas of red cherries, blackberries and violets. On the palate, there are notes of coffee and hints of fresh rosemary. Rich and complex notes of autumnal fruits give way to spice and liquorice.
86% Carignano/Carignan , 14% Grenache/Garnacha