♦  Official Tasting Note

Notes of yellow peach, citrus (mandarine), orange blossom and fennel

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.

♦ Story of the Wine

Gallina de Piel Ikigall is a wine of a carefree character made from rigor, with a base of xarel.lo of very good quality, complemented with Malvasía de Sitges and Moscatel de Alejandría, with a fragrant and evocative nose and a dry palate. Inspired by the Japanese concept “Ikigai” “the reason to live”, this is a wine that we humbly believe is worth living.

♦ Wine Paring Recommendation

Ideal to enjoy with friends by the glass and with some snacks. We propose also a regional dish: Xató, a winter salad from Penedès

♦ Serving Tips

The liturgy of the wine service recommends tasting it between 10-12°C with a glass such as Riedel Vinum Sauvignon Blanc, but we will be pleased if you enjoy it with what, when and however you choose