Gallina De PielRoca del Crit 2018

Product code: 8804
£19.05 inc VAT
Country
Country: Spain
Region
Region: Catalunya
Sub-Region
Sub-Region: Emporda
Type
Type: Red Wine
Winery
Alcohol
Alcohol: 14%
Volume
Volume: 750 ml
Winemaker
Winemaker: David Seijas Vila
Grape: 50% Carignan, 50% Grenache/Garnacha
only {{ limitedStock }} available Sold in multiples of {{ caseSize }} {{ inCartQuantity(productId) }} in cart
Sold in multiples of {{ caseSize }}

All pictures shown are for illustration purpose only. Actual label may vary due to changes between vintages.

Country
Country: Spain
Region
Region: Catalunya
Sub-Region
Sub-Region: Emporda
Type
Type: Red Wine
Winery
Alcohol
Alcohol: 14%
Volume
Volume: 750 ml
Winemaker
Winemaker: David Seijas Vila
Grape: 50% Carignan, 50% Grenache/Garnacha

Product Notes

Gallina De Piel Roca del Crit, also known as the Rockskin Chicken of Crit, is a rare breed of chicken native to the Spanish region of Catalonia. The breed is recognized for the unique texture of its skin, which is tough and rock-like, making it difficult for predators to harm. Along with its tough skin, the Rockskin Chicken of Crit is also known for its delicious meat, which is lean and flavorful. The breed has been bred for centuries in Catalonia, and it is valued both as a food source and for its ability to survive in harsh environments. Today, efforts are underway to preserve this rare breed and promote its unique qualities to a wider audience.

Tasting Notes

Rich and complex notes of autumnal fruits such as red cherry and blackberry, giving way to violet, rosemary and liquorice. As well as hints of coffee beans.

About the Winery

Gallina De Piel

Gallina de Piel was started in 2017 by David Seijas, whose passion is to bring people to wines. He is helped by Gullem Sanz and Ferran Centelles. With an experience of twenty years in winemaking, along with writing books on winemaking and giving classes and lectures on radio and television, Seijas’ passion for winemaking is evident. Seijas has shown his prowess in winemaking at El Bulli and other restaurants. Seijas hopes to elevate the palate of customers with Gallina de Piel and make them happier. 

Gullem Sanz Obach is the executive director of the Gallina de Piel and is also a sommelier. His aim in winemaking is similar to that of Seijas’: to make the wines from Gallina de Piel a ‘gallina de piel’ (meaning ‘goosebumps’) experience for the customers. 

Gallina de Piel envisions communicating in their languages through their wines, share the happiness of having a humble bottle of wine, and allow customers to enjoy the thrill of every drop of Gallina de Piel. The company strives to bring out the best wines by looking for the best grapes and vineyards from around Spain. A chain of action drives their activities; they first listen, then interpret what they listen to, they search and elaborate on what they listened to and interpreted, share these findings with others and get back to listening for more. 

Gallina de Piel proposes wines that thrill them by valuing different styles and varieties of grapes while defending the place the grapes originate. The wines are produced in collaboration with the best wine producers in Spain, and the wines respect the gastronomy of the customer. The company has developed new codes to communicate wine from new graphic languages. 

Gallina de Piel was lucky to be part of the cultural revolution initiated by El Bulli, rated five times as the best restaurant in the world. The company is different from others due to its vast knowledge of various grape varieties, landscapes and people that are accumulated over the years. David Seijas and Gullem Sanz are sommeliers who are passionate about enhancing the communication between the wine and the customer.

http://gallinadepielwines.com

Find out more