Description
Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. David aims to create versatile wines from Spain’s gastronomic northern regions, Catalonia, Aragon and Galicia. He works with local growers, selecting the best vineyards planted with indigenous grape varieties, to create wines that emphasise elegance and freshness.
‘Manar dos Seixas’, from Ribeiro in Galicia, is a blend of local varieties Treixadura, Albariño, Godello and Loureiro. Grown in the Miño River valley, the vines experience the cooling influence of the Atlantic, morning fog and valley breezes, which promote slow ripening and concentrated aromatics of peach and chamomile. The wine is unoaked and aged on its fine lees for six to eight months to add a supple roundness on the mid-palate.
Fresh and aromatic on the nose, this wine opens with notes of lemon, Granny Smith apples and chamomile. Trexiadura lends wonderful weight and pithy texture on the palate, which is balanced by nervy acidity and impressive length.