Wine of a carefree character made from rigor, inspired by the Japanese concept “Ikigai” “the reason to live”, this is a wine that the producers humbly believe is worth living.

Gallina de Piel takes an unconventional and bold approach to winemaking, working without a fixed winery or estate vineyard. Instead, they collaborate with trusted “wine guardians” across diverse regions, selecting the best vineyards needed to tell each wine’s story. With roots in gastronomy and experience shaped by icons like El Bulli (5 time winner of World’s Best Restaurant) , their focus is on native varieties, expressive terroirs, and crafting wines that speak clearly and honestly to both palate and place. Their passion as sommeliers drives a fresh, creative language around wine—one that celebrates bravery, authenticity, and constant reinvention.

Crafted from 85% old-vine Xarel·lo grown in the Cal Cassanyes vineyard, this unique blend is lifted by 10% Malvasia de Sitges and 5% Muscat of Alexandria, both adding aromatic charm and regional identity. The Xarel·lo vines, planted in 1973 and grafted onto classic 41B rootstock, draw deep character from the silty loam and sandy soils of Penedès, just 160 metres above sea level.

Farming here follows organic principles, with thoughtful yield management and cover cropping used to support vine health and biodiversity. Every stage of the process is driven by respect for the land, the climate, and local tradition—an approach that not only preserves the old vines, but also ensures the wine expresses its place with clarity and integrity.

Fresh and aromatic, the wine opens with notes of ripe yellow Ordal peach, citrus peel, mandarin, orange blossom, and a hint of wild fennel. It’s vibrant and lightly textured from four months on fine lees, finishing with a clean, mouthwatering lift that invites another sip.

Ideal to enjoy chilled with friends, either by the glass or alongside light fare. It pairs beautifully with Mediterranean snacks, seafood, or the traditional Catalan dish Xató—a winter salad of endive, tuna, anchovies and romesco sauce.