GINÉ GINÉ
(RED)
D.O. PRIORAT - SPAIN

Available in screwcap and cork

Region/ Sub-Region: Spain, D.O.Q. Priorat, Vila de Gratallops.

Grapes: 50% Red Garnacha, 50% Cariñena.

Soil: Llicorella (Slate).

Vinification: Each parcel and varietal is fermented separately. Grapes are de-stemmed, whole berries put into large stainless-steel tanks. Spontaneous fermentation, free run juice. Each parcel is kept separate, malic-lactic fermentation done in barrique. Finished and blended together at the end.  

Aging: After blending, the wine is put back into stainless steel and aged for 6 to 9 months, then bottled.  

Nose: Fresh red cherries, red plums, dried flowers, and wet rocks.

Taste: Red fruit, intense notes of flowers and minerals from the soil. This wine is fresh, very fruity, and well balanced.

Color: Dark ruby with cherry rim.

Gastronomy: Made to accompany everything, but we could single out stews and casseroles, risottos, and spicy dishes.

Giné Giné is the first wine Buil & Giné ever made. It is said to be the “finest introduction” to the essence of Priorat. If you don’t know anything about the Priorat, or you do know it and you want to recover the essence, this is your wine. The wine is fresh, fruity with minerals, as a Priorat has to be. It is a wine made for all seasons.

Talking About the Wines:'

-Dr. Owen Bargreen, Oct '21 gave 90 points to Buil & Giné 2018 Giné Giné.  “the 2018 ‘Gine Gine’ is a forward and juicy Priorat that comes off a touch lean with pomegranate seed, red currant and stony minerals on the palate. Firm tannins and bright acidity add to the enjoyment. Savor this good value over the next five years.”

-Wine & Spirits Magazine, Annual Buying Guide has listed Buil & Giné 2018 Giné Giné  in their "Top 100 Wines for 2021". 

-Wine & Spirits Magazine, Oct '21 gave 95 points to Buil & Giné 2018 Giné Giné.  “A wine like Giné Giné benefits from blind tasting, especially if the purpose of that tasting is to find wines, regardless of price, that speak of their origin. Everything about this wine is pure Priorat: It’s half garnacha and half carignan, all of it grown in llicorella soils by the Giné family, long-time farmers in Gratallops with 200 acres of vines, who made this blend as their first wine in 1996. They ferment the fruit from individual parcels as whole berries in stainless steel without added yeasts, take it through malolactic in barrels, then blend and return it to stainless steel for aging. Their 2018 is black mineral juice: It tastes as if there were a gash cut in the Priorat hills and blackcurrant juice came welling out of the schist. Give it a day of air and the wine’s delicacy begins to shine, layered in sunny fruit and herbs, hard to resist.”