Gallina de Piel, which translates as ‘Goosebumps’, is a new project by David Seijas, the former Head Sommelier at El Bulli. He works with growers in several Spanish wine regions (Galicia, Catalonia, Aragon and Tenerife), selecting sustainably-farmed indigenous grape varieties, to create a small portfolio of wines that emphasise freshness, acidity and, above all, terroir expression - in this case, the volcanic minerality that is peculiar to Tenerife.

Mazapé is a blend of two local white grape varieties, Gual and Vijariego Blanco, planted on volcanic soils at an elevation of 160 metres. The Gual is aged in concrete eggs for 4 months, while the Vijariego Blanco is fermented and aged in French oak barrels. Gual brings a distinctive, smoky complexity to the nose, and the Vijariego Blanco adds fresh nuances of pear, citrus peel, and fennel. It goes without saying, given the winemaker’s provenance, that it is a wine meant to accompany fine gastronomy! 13.5% alc. Drink now-2029.

(Extremely limited. We only have 6 bottles available)