Gallina de Piel Manar dos Seixas

Straw yellow in colour with youthful highlights. The bouquet is fresh and aromatic, opens with notes of lemon, Granny Smith apples and chamomile. Trexiadura lends wonderful depth and pithy texture on the palate, which is balanced by vibrant acidity and impressive length on the finish.

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. Gallina de Piel was lucky to be part of the cultural revolution initiated by El Bulli, rated five times as the best restaurant in the world. The company is different from others due to its vast knowledge of various grape varieties, landscapes and people that are accumulated over the years. David Seijas and Gullem Sanz are sommeliers who are passionate about enhancing the communication between the wine and the customer.