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Wine Specifics
WineWise Code | SBG-PGG21 |
Country | Spain |
Region | Priorato/Montsant |
Color/Style | Red |
Destemming | Complete |
Fermentation Vessel | Stainless steel and Barrel |
Additional Fermentation Notes | Each variety is fermented separately, at a controlled temperature between 26ºC and 28ºC. The maceration is long. Malolactic fermentation is then carried out. When finished, the blend is made and bottled. |
Aging Vessel | 100% Used Barrique |
Aging Duration (months) | 4-6 months |
Filtered? | Yes |
Fining Agents | Bentonite |
Yeast Protocol | Pied de Cuve |
Malolactic Conversion | Yes |
Additonal Maturation Details: | Giné Giné goes to old barrels with the idea to make there the Malolactic fermentation. We are not looking for a real aging in oak or oak taste, we are looking for a texture improvement, looking to make it more 'silky' . |
Added Sulfur | Yes, 25-30 mg free SO2 |
Varieties | Grenache and Carignan |
Residual Sugar | 2 |
ABV | 15 |
Acidity | 5.7 |
pH | 3.3 |
Closure | Screw-top |
Annual Production | 67,000 bottles |
Other Wine Facts | Deep, bright-rimmed ruby. Lively scents of ripe red and blue fruits, lavender and smoky minerals, along with a touch of cracked pepper. At palate, black raspberry, red currant, cherry and floral pastille flavors underscored by a vein of juicy acidity. |
Soil Types | Slate |
Elevation (meters) | 250 to 480 |
Vine Age | 20 to 30 |
Yields (hl/ha) | 2200 to 2400 kg/ha |
Farming Practices | Certified organic, practicing regenerative |
Harvest Method | Hand-harvested |
Other Vineyard Details | Approximately 50% of vineyards between 20 and 30 years old and 50% of old vines on slopes, all of them located in different areas: Bellmunt, Gratallops, La Vilella Baixa, El Molar, La Vilella Alta, El Lloar and Torroja. |
Notes from the Producer: With body and structure, GINÉ GINÉ outstands for its genuineness and aromatic intensity (nose and taste), enhancing the high concentration of fruit (red berries, pomegranate, cherries) of the wine. Jammy and fresh, with an integrated acidity and ageing potential. Undertones of aromatic herbs such as eucalyptus and mint, and spices such as pepper bring out the mineral character of Priorat wines.
A wine that is characterised above all by its enormous versatility. It combines very well with foods with floral touches, with aromatic herbs, pepper, anise or cinnamon, balsamic touches, toast or pastries, and also with robust, meaty fish.
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