Ikigall is the white from Gallina de Piel, the Catalan project of David Seijas, made in the Penedès from 85% Xarel·lo, 10% Malvasia de Sitges and 5% Muscat of Alexandria.

The Xarel·lo gives the frame — green apple, fennel and that faintly smoky, saline grip the grape is known for — while the Malvasia adds texture and the small part of Muscat lifts the nose with orange blossom and white peach. Grown on silty loam and sandy soils, it is aged four months on fine lees in stainless steel, so there is weight and a touch of creaminess without any oak getting in the way.

Dry, bright and properly refreshing at 12%. Good with grilled fish, anything from the sea, and the kind of food you eat with your hands.