This is a fragrant white wine with subtle orange blossom and fennel accents, off-set by a crisp saline finish.
- Feature(s): Certified Organic
- Winemaker: David Seijas Vila
- Alcohol (ABV): 11.5 %
- Acidity: 5.7 g/l
- Residual sugar: 0.5 g/l
- pH: 3.1
The vineyards are located in the Penedès denomination at an altitude of 160 metres above sea level with a mixture of silty loam and sandy soils. The vines are just over sixty years old and are trained on the double Guyot system.
The 2018 vintage experienced high levels of rainfall which followed two particularly dry vintages. A cold winter was followed by a wet spring. Early summer was initially rainy, but a hot August allowed the vines to catch up and ripening occurred gradually through the cooler than usual September which helped the grapes achieve great balance and flavour. Harvest took place later than usual, it began on the 8th of October and lasted three weeks.
The grapes underwent cold maceration for five hours before fermentation took place in stainless-steel tanks at a controlled temperature of 15°C. The wine then spent four months ageing on fine lees before filtration and bottling.
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.