Gallina de Piel, `Ikigall`
Alcohol (ABV): 13.5 %
Exceptional fresh summer and autumnal fruit, notes of yellow peach, mandarin, orange blossom and a touch of fennel.
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 and food-friendly 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 a sense of place.
Fruit for the ‘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.
2019 was an exceptional year, with grapes harvested in excellent health and exhibiting great aromatics and fresh acidity. High temperatures were experienced early in the summer but this did not impede development. Scattered rains were welcome throughout, which moderated temperatures.
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 is a fragrant white wine with subtle orange blossom and fennel accents, offset by a crisp saline finish and zesty acidity.