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.
85% Xarel-lo , 10% Malvasía de Sitges, 5% Muscat d`Alexandria
Exceptional fresh summer and autumnal fruit, notes of yellow peach, mandarin, orange blossom and a touch of fennel.