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Spain

Gallina de Piel Roca del Crit D.O. Emporda 2019

IN STOCK:362

Item Code : SKU:2019GPRDC0750RG

Bottle Size : 750 ml

HK$ 200.00

Grape Varieties : 80% Carignan (vine age >80 years) ♦ 20% Grenache (vine age >15 years)

Alcohol : 15% abv

  • COFFEE

  • RED CHERRY

  • VIOLET

  • Tasting Note
  • Descriptions
  • Other Information

♦  Official Tasting Note

Notes of: Red cherries, blackberries, violets, licorice stick, coffee beans, rosemary.

Gallina de Piel is founded by David Seija in 2017, he was the Head of Sommeliers of El Bulli Restaurant from 2007 to 2011 until its closure. Awarded “Nariz de Oro” (Golden Nose) for the best sommelier in Spain in 2006, and also awarded “Premio Nacional de Gastronomía” for the best sommelier in 2011 by the Royal Spanish Academy of Gastronomy. Published 5 book guides on wine, and also worked as a Professor at Sommelier University, David Seija is a true wine fanatic.

♦ The Story Behind the Name

Working at El Bulli required concentration and constant tension so that everything went perfectly. Working as a sommelier at the 5 times appointed best restaurant in the world was kind of like a ballet performance where everyone had to be so coordinated like how the ballerinas play in Swan Lake, the classical ballet. That was a lot of tension to bear and David would go to his escape valve when necessary. He would leave the restaurant for a moment walking along a small path known only to the El Bulli workers and the local people, to a small cliff hidden by a rock that led to the back of Cala Montjoi. There, he could scream to release tension. It was his Roca del Crit (in catalan “the screaming rock”).

♦ Wine Paring Recommendation

We hope that you like this wine and you can enjoy it with the dish of your liking. We suggest you try it with red pine mushrooms (named Pinetells in Catalunya), a mushroom that grows naturally in the surroundings of El Bulli and that brings us good memories.

♦ Serving Tips

Our origins are linked to the job of a waiter. David Seijas grew up in his parents' village restaurant in Seva, where, at a very young age, he remembers carrying a wine opener in his pocket and pretending to be a sommelier.
If today you feel like putting on your sommelier's apron, the liturgy of the wine service recommends tasting it between 14 and 16°C, and we recommend a glass such as a Riedel Veritas Old World Pinot Noir. However, we will be very pleased if you enjoy it with what, when and however you choose.


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