Gallina de Piel Mimetic Calatayud Garnacha

Gallina de Piel is an exciting winemaking project from David Seijas,
the former Head Sommelier at three-Michelin-starred restaurant El
Bulli. David’s aim is to create versatile and food-friendly wines from
Spain’s gastronomic northern regions: Catalonia, Aragon and
Galicia. More recently, he has also explored the volcanic soils of
Tenerife. He 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.
VINEYARDS
Fruit for the ‘Mimetic’ is sourced from Calatayud in the region of
Aragon. The climate is warm and continental with very low rainfall.
The vines are goblet pruned, providing shade for the fruit. The soils
are deep clay, with pebbles on the surface. The vines are aged
between 35 and 80 years old, producing low yields of
concentrated fruit. The vineyards are situated at 750 to 1,000
metres above sea level. This elevation moderates the region’s
warm climate and provides a wide diurnal range, preserving the
grapes' fresh acidity and balance.

VINIFICATION
The grapes underwent cold maceration for three days, in order to
gently extract colour and tannins. Fermentation took place in
concrete tanks for two weeks using indigenous yeasts. The wine
then underwent full malolactic fermentation and spent six months
ageing on fine lees in concrete tanks, with periodic bâtonnage to
enhance the wine’s supple mouthfeel.
TASTING NOTES
 Mimetic is fragrant and approachable with notes of
black plum, blueberry and thyme with a hint of menthol. The
palate is vibrant and juicy, with lively acidity underpinning the
opulent fruit profile and ripe tannins.