Gallina de Piel, Ikigall

Alcohol percentage: 13%

Organic

Area:
Penedès is in north east Spain, the area principally known for Cava. This is actually made predominantly from Cava’s key grape (Xarel-lo), using 60 year old vines.

Grape variety:
85% Xarel-lo, 10% Malvasia, 5% Muscat; fermented in steel and kept 4 months on the lees before bottling.

Producer:
From their website:
“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 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 freshness.”

The Bottle Shop rating:
Really interesting re-interpretation of local Penedès grapes. Perfumed but delicate and lively – this is a classy white by international standards.