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Fruit for 'Ikigall' is sourced from southern Catalonia, from 60 year old, organically farmed vines. Both things we love to see! Fermentation is in steel to preserve some freshness, but four months lees ageing then adds texture. A delicate wine with floral elements, but plenty of intensity and roundness at the same time.
Gallina de Piel is an exciting winemaking project from David Seijas, the former Head Sommelier at three-Michelin-starred restaurant El Bulli. His aim is to craft small-batch wines that are food-friendly, notably when paired with dishes from Spain’s gastronomic northern regions: Catalonia, Aragon and Galicia. He doesn't own his own vines, but works with local growers, selecting the best vineyards and indigenous grape varieties to create wines with an emphasis on elegance and a sense of place.
Xarel-lo, Malvasía de Sitges & Muscat d'Alexandria