2023 Manar dos Seixas Ribeiro, Gallina de Piel

• Style: Vibrant, mineral-edged Galician white
• Taste: Lemon, green apple, chamomile with saline grip
• Food: Shellfish, grilled fish, ceviche, light vegetables
• Occasion: Aperitivo, summer drinking, weeknight, Sunday lunch
• Serve: Chilled, 8–10°C; pairs with seafood and dry whites

In the Glass — Tasting Notes

Bright, mineral-edged and alive with purpose. Lemon and green apple aromatics rise first, followed by a whisper of chamomile and a flinty backbone. The Treixadura grape brings pithy texture and weight, while acidity stays precise and never sharp. At 12.5% alcohol, this is thoroughly food-friendly without heaviness—a wine that arrives already talking to you.

The Winery — Gallina de Piel

David Seijas, former Head Sommelier at three-Michelin-starred El Bulli, founded Gallina de Piel to craft versatile, food-focused wines from Spain's gastronomic heartland. He sources from old vines in sandy loam over Porriño granite bedrock in Ribeiro's cool river valleys. The 2023 vintage faced mildew and early-harvest rains, pressures that concentrated flavour and minerality. Cold maceration before fermentation added textural depth; six to eight months on fine lees rounded the mid-palate while preserving that nervy, saline character that defines the place.

At Your Table — Food Pairing & Serving

Serve chilled with shellfish—clams, mussels, crab—or grilled fish where you'd otherwise reach for Albariño. It's equally at home with ceviche, salt-cured charcuterie, or light vegetable dishes where citrus brightness matters. The 91 Penín and 89 James Suckling scores confirm what the glass tells you: a serious, well-made white with refinement and sense of place. Perfect for weeknight dinners, Sunday lunch or summer aperitivos. Explore more from this region and producer in our curated Ribeiro selection and wider Spain collection.