This wine has notes of ripe plum, blueberries, blackberries and a hint of thyme.
- Feature(s): Sustainable, Vegan, Vegetarian
- Winemaker: David Seijas Vila
- Alcohol (ABV): 14.5 %
- Acidity: 6.1 g/l
- Residual sugar: 1 g/l
- pH: 3.5
The vineyards are located in Calatayud at an altitude of between 750 and 1,000 metres above sea level, on deep clay soil, with pebbles on the surface. The vines are aged between 35 to 80 years old and 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 three days, 15% of which was whole bunches. Fermentation took place in concrete tanks for three weeks. The wine then underwent full malolactic fermentation and spent six months ageing on fine lees in concrete tanks with periodic bâtonnage.
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.