♦  Official Tasting Note

Notes of black amber plum, blueberries, blackberries, borage flower and thyme, with a menthol background.

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.

♦ Wine Paring Recommendation

Ideal to enjoy with friends by the glass and with some snacks. We propose also a regional dish: Ternasco, the young lamb from Aragón. Try accompanying it with oven roasted potatoes.

♦ Serving Tips

The liturgy of the wine service recommends tasting it between 14-16°C with a glass such as Riedel Hermitage, but we will be pleased if you enjoy it with what, when and however you choose.