Gen del Alma

Gerardo Michelini & Andrea Mufatto

VISIT IMPORTER'S WEBSITE
Country of Origin: Argentina
Location: Gualtallary, Uco Valley
People: Gerardo Michelini & Andrea Mufatto, Owners & Winemakers
Viticulture: Practicing Organic

Items

Gen del Alma 2017 'Ji Ji Ji' Chenin Blanc, Tunuyan Login AG 88 In Stock
Gen del Alma 2018 'Ji Ji Ji' Chenin Blanc, Tunuyan Login WA 92 In Stock
Gen del Alma 2017 'Ji Ji Ji' Tinto, Tupungato Login In Stock

Gen del Alma is a new project started in 2012 by Gerardo Michelini, of Zorzal, and his wife and winemaker Andrea Mufatto. Gerardo and Andrea have planted vines on their individually owned property adjacent to the Zorzal winery. Their focal concept is to showcase the purity, minerality, and freshness of Gualtallary terroir. Their minimal vinification process allows the fruit to shine on its own. They use concrete eggs, used barrique, and in some cases, carbonic maceration in the winery. The wines have received high praise from the Wine Advocate and Decanter magazine and is another example of the Michelini’s taking Argentine wine to a new level.

Media Links
Angel y Vino Blog: Gen del Alma se mudó a La Milonguita

Social Media
Gen del Alma Facebook
Instagram: @geramichelini

Reviews

  • Gen del Alma 2017 'Ji Ji Ji' Chenin Blanc, Tunuyan
    Vinous
    Rating: 88 (7/25/2018)

    Aromas of pineapple, orange zest, ginger and crushed stone, plus a positive suggestion of oxidation that quickly dissipated. Bone-dry, salty wine with a tart lemon drop character, distinct minerality and some unabsorbed CO2. In an extremely austere style but shows more body than its 11.5% alcohol would suggest. Hipster sommelier alert: this one's for you. For all others: you've been warned.
  • Gen del Alma 2018 'Ji Ji Ji' Chenin Blanc, Tunuyan
    The Wine Advocate
    Rating: 92 (6/29/2018)

    Bottled in late April 2018, the 2018 JI JI JI Chenin Blanc was fermented with the skins in search of more balance, because the wine has a lot of acidity (7.1 grams) and low alcohol (11%), and they wanted a little more structure and weight. This is the first year that the wine fermented in old 10,000-liter oak vats. Bottled unfiltered, it's cloudy and with more on the palate than in previous vintages, salty and tasty with primary flavors and aromas. It has an electric sensation on the palate, a mixture of acidity and minerality, with a dry, chalky feeling. 2017 was a more tannic year, and in 2018 it goes back to more drinkability, reflecting a very good growing season and an evolution in the way this wine is made. I think this could develop in bottle the way a good Albariño from Rías Baixas does.