Gallina de Piel

Gallina de Piel is the project of David Seijas, who spent years as head sommelier at elBulli, the Catalan restaurant repeatedly named the best in the world. When it closed he turned from serving wine to making it, working with growers across northern Spain, in Catalonia, Aragon and Galicia, to make fresh, honest wines from local grapes.

Mimetic, the wine we stock, comes from old bush-vine Garnacha in Calatayud, high country in Aragon where vineyards climb towards a thousand metres and cold nights keep the fruit bright. It is aged in concrete rather than oak, so all that ripe red fruit and mineral drive comes through with nothing in the way.