Gallina De Piel Ikigall Blanco

Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli.</span> 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.

‘Ikigall’ is an aromatic, organic white blend of Xarel-lo, Malvasia de Sitges and Muscat from Penedès, fermented in stainless steel before ageing for four months on its fine lees. The result is a fragrant wine with subtle orange blossom and fennel accents, offset by a crisp, saline palate. ‘Mimetic’ is sourced from 40 to 80-year-old Garnacha vines grown on deep, red clay soils with large surface pebbles in Aragon’s Calatayud appellation. This arid, desert landscape sits at 750 – 1,000 metres above sea level, with its hot continental climate tempered by cool nights which help retain refreshing acidity in the grapes. The final wine is aged in concrete for six months, creating a bright, juicy expression of Garnacha with lively freshness.

Xarel-lo, Malvasia, Muscat of Alexandria

The fruit for ‘Ikigall’ is sourced from Penedès in Catalonia. The vineyards are located at an altitude of 160 metres above sea level, on a mixture of silty loam and sandy soils which provide an excellent balance of concentration and freshness. The vines are just over sixty years old and are managed organically.

The grapes underwent cold maceration for five hours to promote textural and aromatic complexity. Fermentation took place in stainless steel tanks at a controlled temperature of 15°C to preserve the grapes’ vibrant fruit profile. The wine then spent four months ageing on fine lees, to enhance mouthfeel and retain freshness, before filtration and bottling.

This fragrant wine displays intense notes of yellow Ordal peach, mandarin, orange blossom and fennel, offset by zesty acidity and a crisp finish.

This is a great option for anything from Chinese food to more traditional European foods. Try with paella or Spanish style tortilla's.

Max - David Seijas was head sommelier at El Bulli, the restaurant that was rated best restaurant in the world for 5 years, so you’d imagine he knows a thing or two about decent Spanish wine. We’ve taken on two of their range. Mimetic, is a Calatayud Garnacha Tinta (with the addition of 2% other grapes) which is aged for 6 months on fine lees in concrete tanks. Its got a lovely texture and a ripe, fruity flavour, just like a smoothy. The white, Ikigall, is made up of 85% Xarel-lo, 10% Malvasia, and 5% Muscat. Fresh and peachy, with a touch of orange blossom and fennel.