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 and food-friendly wines from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. More recently, he has also explored the volcanic soils of Tenerife. He works with local growers, electing the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and a sense of place.

The fruit for ‘Ikigall’ is sourced from Penedès in Catalonia. The vineyards are located at an altitude of 160 metres above sea level, on a mixture of silty loam and sandy soils which provide an excellent balance of concentration and freshness. The vines are just over sixty years old and are managed organically.

The grapes underwent cold maceration for five hours to promote textural and aromatic complexity. Fermentation took place in stainless steel tanks for 4 months at a controlled temperature of 15° C to preserve the grapes’ vibrant fruit profile. The wine then spent a further four months ageing on fine lees, to enhance mouthfeel and retain freshness, before filtration and bottling.

Seafood, grilled chicken and fresh salads