Gallina De Piel Mimetic Rojo

Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. David aims to create versatile wines from Spains 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 Aragons 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.

Garnacha, Monastrell, Provechon

Fruit for the ‘Mimetic’ is sourced from Calatayud in the region of Aragon. The climate is warm and continental with very low rainfall. The vines are goblet pruned, providing shade for the fruit. The soils are deep clay soil, with pebbles on the surface. The vines are aged between 35 and 80 years old, producing low yields of concentrated fruit. The vineyards are situated at an altitude of 750 to 1,000 metres above sea level. This altitude moderates the region’s warm climate and provides a wide diurnal range, preserving the grapes' fresh acidity and balance.

The grapes underwent cold maceration for three days, in order to gently extract colour and tannins. Fermentation took place in concrete tanks for two weeks using indigenous yeasts. The wine then underwent full malolactic fermentation and spent six months ageing on fine lees in concrete tanks, with periodic bâtonnage to enhance the wine’s supple mouthfeel.

The Mimetic is fragrant and approachable with notes of black plum, blueberry and thyme with a hint of menthol. The palate is vibrant and juicy, with lively acidity underpinning the opulent fruit profile and ripe tannins.

This is a very versatile tapas wine. Try with chicken in a romesco sauce.

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.

Nolan - Text from the Spotlight on Spanish Garnacha

We are starting our Garnacha tour in Calatayud, Aragon. Hilly and dotted with ancient, Roman architecture interspersed with Moorish and more modern Christian examples. This is one of the regions thought to be the birthplace of Garnacha so this is the obvious place to start.

“The Scary Chicken Wine” as we call it here, is part of a project made by David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. Coming from this position, he knows a thing or two about wine! ‘Mimetic’ is sourced from 40 to 80-year-old Garnacha vines grown on deep, red clay soils with large surface pebbles. This arid, semi-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. What I truly love about this wine is the gravelly feeling of the tannins in the mouth, making it a fantastic pairing for mature, grainy cheeses such as vintage cheddars…it must be those surface pebbles…