Gallina De Piel Wines

Gallina de Piel is the winemaking project of David Seijas, who previously held the position of Head Sommelier at the three-Michelin-starred restaurant El Bulli, now sourcing distinctive wines from Spain's northern gastronomic regions—Catalonia, Aragon, and Galicia. Working directly with local growers, David selects vineyards planted with indigenous grape varieties, crafting wines that prioritise elegance and freshness over oak-driven power. His background in fine dining means every bottle is built for the table, not the collector's shelf. If you want Spanish wines that taste alive and age-worthy without pretension, this is where to start.

About Gallina De Piel Wines

David Seijas' project reflects his sommelier's palate: he understands how wine behaves on the plate and in the glass. Each wine tells the story of its terroir and grape variety, selected to complement food and conversation alike. His work with established vineyards—some planted decades ago—gives him access to mature vines on distinct soils across three regions.

The winery draws fruit from the Penedès region in Catalonia, the high-altitude Calatayud district in Aragon, and the river-influenced valleys of Ribeiro in Galicia. Penedès contributes aromatic white varieties; Calatayud supplies old-vine Garnacha from desert terrain at 750–1,000 metres elevation, where cool nights preserve acidity despite arid conditions. Ribeiro's Miño river valley moderates ripening for elegant white blends. In each appellation, David prioritises organic farming and minimal intervention. Fermentation favours stainless steel and concrete vessels over new oak, allowing the wine's natural character and regional expression to dominate. Many wines age on fine lees—a sommelier's trick to add texture without extraction. This approach produces wines that are refreshing young yet structured enough to evolve.

These are wines made by someone who knows hospitality from the inside.

Gallina De Piel Wines in Our Collection

The 2023 Mimetic Calatayud (89 points, James Suckling and Decanter World Wine Awards) is a bright, juicy Garnacha aged six months in concrete. It comes from 40–80-year-old vines in Aragon's deep red clay soils, benefiting from the region's cool nights. This is your red for weeknight dinners—fresh acidity, low tannin, gulpable energy.

For white wine, the 2024 Manar dos Seixas Ribeiro (90 points, James Suckling; 4.1 on Vivino) is a blend of Treixadura, Albariño, Godello and Loureiro from Galicia's Miño river valley. Unoaked, aged seven months on fine lees, it has a supple mid-palate and mineral salinity—ideal for seafood or light poultry. The 2023 vintage (also 90 points) offers consistency if you find it available.

Ikigall, the organic white from Penedès, blends Xarel-lo, Malvasia de Sitges and Muscat. Four months on fine lees in stainless steel create a fragrant wine with orange blossom and fennel, balanced by crisp saline notes. For those seeking more complexity, Roca del Crit—the Cariñena and Garnacha blend from Empordà—marries 85-year-old slate-grown Cariñena with granite-rooted Garnacha, aged partly in older barrels. Red and black cherry, blackberry, herbs, and subtle oak spice make it your table wine for richer dishes.

Food Pairing

Mimetic works with cured meats, grilled fish, and tapas—anything where you need acidity and brightness rather than weight. Manar dos Seixas is the obvious choice for Galician seafood: grilled scallops, percebes, grilled octopus. Ikigall suits lighter appetisers, white fish, and cheese boards. Roca del Crit pairs with roasted game birds, herb-crusted lamb, or aged hard cheeses where the wine's structure and spice can shine.

Who is David Seijas and why does his background matter?

David was Head Sommelier at three-Michelin-starred El Bulli. His expertise in pairing wine with food directly influences his winemaking—these are wines built for the table, not collectors' cellars.

Why does Gallina de Piel use concrete and stainless steel instead of oak?

These vessels preserve the wine's natural character and regional expression. Stainless steel and concrete allow fruit and terroir to dominate, avoiding the oak extraction that masks indigenous grape varieties.

Are Gallina de Piel wines organic?

Ikigall is certified organic. Others source from growers using organic practices. David prioritises minimal intervention viticulture across all vineyard partnerships.

Who makes Gallina De Piel wines?

David Seijas, formerly Head Sommelier at three-Michelin-starred El Bulli, founded Gallina de Piel. He sources from growers across Spain's northern regions—Catalonia, Aragon, and Galicia—selecting vineyards planted with indigenous varieties.

What style of wine does Gallina De Piel make?

Fresh, food-friendly Spanish wines using indigenous grapes. They favour stainless steel and concrete fermentation over oak, with minimal intervention. The 2023 Mimetic Calatayud Garnacha scored 89 points—bright, juicy, low-tannin.

How much does Gallina De Piel wine cost?

Between £15.50 and £58.50. Most bottles range £15–£24, with rare selections like Mazapé Tenerife reaching higher. Try the white or red around £16–£24 for everyday drinking.