♦  Official Tasting Note

Notes of lemon, peach, Granny Smith apples, Carballiño cane pastry, chamomile and jasmine.

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.

♦ Story of the Wine

This wine is a tribute to the Galician origins of David Seijas. His last name comes from the term Seixas, which in Portuguese means brave pigeon. Its coat of arms is represented by 5 silver pigeons on green background. The Ribeiro area is full of hot springs or “burgas” that spring (manar in Spanish) from the ground. This wine represents the Manar of the Seixas.

♦ Wine Paring Recommendation

Ourense is the famous home of the best octopus, and more specifically the town of Carballiño. If you visit the area, you cannot leave without tasting an octopus with a Ribeiro wine.

♦ Serving Tips

Our origins are linked to the job of a waiter. David Seijas grew up in his parents' village restaurant in Seva, where, at a very young age, he remembers carrying a wine opener in his pocket and pretending to be a sommelier.
If today you feel like putting on your sommelier's apron, the liturgy of the wine service recommends tasting it between 10 and 12°C, and we recommend a glass such as a Riedel Extreme Oaked Chardonnay. However, we will be very pleased if you enjoy it with what, when and however you choose