David Seijas was the sommelier at El Bulli, considered the best restaurant in the world at the time, for 11 years, but is now making an excellent range of Spanish wines under his Gallina de Piel label. This is brilliant cuvée of mostly Treixadura with lesser amounts of Godello, Albariño and Loureira, sourced from the granite soils of the Ribeiro region. Intense, stony and bone dry, it has flavours of lemongrass and pink grapefruit, plenty of grip and intensity and top notes of green tea, chamomile and juniper. Utterly delicious.