Godello, Albarino, Loureiro, Treixadura
David Seijas has spent the bulk of his life in restaurants, starting with his family's humble La Perla, and culminating with a four-year period as head of sommeliers at legendary Spanish restaurant El Bulli. Throughout, his passion for wine allowed him to refine his craft as one of the top sommeliers in the world. After the restaurant's closure in 2011, Seijas embarked on a variety of projects, from publishing an annual guide book of wine, to contributing as sommelier at ElBulliLab. Gallina de Piel (which translates to "goosebumps") is his latest passion project, founded in 2017 with friend and fellow sommelier Guillem Sanz. Dedicated to showcasing the best of David Seijas' Galician roots, Manar dos Seixas (which translates roughly to the wellspring or origin of the Seijas family) is made predominantly from Treixadura, Ribeiro's most important white grape. There's small percentages of Godello, Albariño, and Loureiro Blanco in the blend as well, and the resulting wine is incredibly complex and aromatic. Enjoy at about 10 C over the next 3-4 years.
Aromas of fresh lemon, green apple, and white peaches leap from the glass, with hints of nectarine and yellow plum. Extended aging on fine lees contributes incredible complexity and aromas of fresh-baked bread, and there are faint floral notes reminiscent of jasmine.
Dry and fresh on the palate, with explosive flavours of peaches, waxy apple skin, and fresh nectarine. The finish is incredibly long, with persistent, mouth-watering acidity and a flinty, almost spicy note. There's so much going on with this wine, so it's well worth allowing it a bit of time to open up in your glass to capture all the nuanced flavours.
Go all-in with regional Galician favourites like Pulpo a Feira (paprika-spiced octopus and potatoes) or vegetable empanadas that will allow this outstanding white to shine.