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.
‘Roca del Crit’, which means ‘the screaming rock’, is a nod to the small, hidden cliff behind El Bulli where the sommeliers would go to let off steam after a hard day’s shift.
This wine is a blend of 86% Cariñena and 14% Garnacha and from two areas in the Empordà appellation on the Spanish/French border. The 85-year-old Cariñena vines are grown on the mountainous slate soils of Rabós further inland. The Garnacha comes from the rugged, coastal Cap de Creus where it grows on predominately granite soils.
It displays bright red and black cherry, blackberry and herbal inflections with a gentle balance of spice from the oak. Elegant and delicious wine.