Old vine, high altitude Garnacha from the mountains near Zaragoza. Fermented and aged in concrete tanks to retain fruit purity; ripe plum, blueberries, blackberries and a hint of thyme.
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.
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 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.