Ghiomo

The Ghiomo estate, first established in the early 1800’s, takes its name from a tool used to construct the wooden wine barrels.  The estate is situated in Guarene which lies between Langa and Roero, just 2 kilometers from Alba, home to many world famous wines and white truffles.  The vineyards are very similar in characteristics and altitude to those of La Morra, in the heart of Barolo.  The soils are rich in grey marl, clay, and a little sand, leading to wines that express great texture and character.  It is the choice of the estate to only cultivate native vines such as Nebbiolo, Barbera, and Arneis.  Ghiomo takes particular pride in the fact that their wine is so deep-rooted in their long-standing country traditions.

Strictly traditional growing methods are followed in the vineyard.  Though they do not like to be defined as biodynamic, organic, or conventional growers, for several years now the Regional Crop Farming Project 2078/92 (designed to reduce the use of chemical fertilizers and pesticides) has been followed by Ghiomo to guarantee that the grapes and the wines themselves are as natural and expressive of the terroir as possible.

Location: This wine is produced from the meticulous selection of grapes from the vineyard “Fusòt”, which faces south-east and grows on a marly soil.

The Vines: The vineyard is cultivated according to the classical Guyot method, with short trimming.  The fruit is thinned out by 30-40%, allowing the vines to produce about 1.8 kg of fruit per vine.

Vinification: The grapes are harvested when the ideal balance between acidity and sugar is reached, and are afterwards stored in cold temperatures for approx 20 days in order to increase the aromatic precursors which develop later on when pressing and steeping the skin.  The fermentation is conducted under a controlled temperature.

Aging: The wine rests in steel tanks until bottling.  A prolonged “battonage” of the fine dregs takes place before bottling.

Tasting Notes: Intense straw color with pale green reflections.  A rich, fresh, complex, fruity, and seductive bouquet with delicate floral hints (yellow flowers), a tomato leaf note, and juicy aromas of peach and melon.  The palate is pleasantly dry with a tasty, long-lasting aftertaste.

Food Pairings: Excellent aperitif, also ideal with fresh and saltwater fish, shellfish, fresh hors d’ouvres, and marinaded vegetables and meats.

Storage & Serving: To be served fresh.  Decant at least 30 minutes before serving.  Thanks to its particular wine-making process, it is a wine suitable for bottle aging in a dark and cool place.

Location: From 2 different vineyards: “Fusòt” and “Gheja”, which face south and grow on a marly soil.

Viticulture: Both vineyards are cultivated according to the classical Guyot method, with short trimming. By thinning out the fruit by 15-20% should produce about 2 kg of fruit from each vine.

Vinification: The grapes are harvested when the ideal balance between acidity and sugar is reached. The pressing follows, dividing skin from must.

Aging: The wine rests in steel tanks until bottling, which happens in the first months of spring.

Tasting Notes: Intense straw color with pale green reflexes.  A delicate, complex and seducing bouquet with floral hints (broom and camomile), a fresh, fruity flavor of peach or pineapple. The taste is pleasantly dry with a lightly sweet hint, which gives a fresh and long lasting aftertaste.

Food Pairings: Excellent with river fish and shellfish. It’s at its best served with marinade meats and fish.

Serving Suggestion: Allow to decant at least 30 minutes before serving.

Cellaring: It is possible to age this wine for up to 2 years.

Location: This wine is produced from 3 different vineyards in Guarene: Vigna Granda, Vigna Bursa, and San Lusè.

The Vines: The vineyards are cultivated according to the classical Guyot method, with medium-short trimming.  The fruit is thinned out by 20-25%, allowing the vines to produce about 1.8 kg of fruit per vine.

Vinification: The grapes are harvested when completely mature and put into small-perforated containers which hold up to 20 kg.  When needed, the fruit is selected by inspecting each bunch individually in order to collect the very best.  Within a few hours after the grapes have been harvested, they are transported to the winery and the pressing follows.  The fermentation is conducted under a controlled temperature of 28° C following frequent and delicate pumping over.  The steeping on the dregs of pressed grapes is medium long (about 200 hours).  The new wine is put into stainless steel vats, where new malolactic fermentation spontaneously follows.

Aging: The Langhe Nebbiolo rests for 12 months in oak casks, and then in steel tanks.  Afterwards follows a 2-month bottle-aging.

Tasting Notes: Intense, brilliant ruby red color with a floral and fruity bouquet, fresh and delicate.  On the palate, it reveals an elegant, tasty, rich, tannic, and persistent taste with a slightly bitter aftertaste.

Food Pairings: Ideal with hors d’oeuvres or light main courses with white meat.  Excellent with delicate cheeses.

Storage & Serving: The bottle should be stored in a horizontal position and it is recommended to decant at least 2 hours before serving.  The ideal serving temperature is 18° C.  This wine has good cellaring potential.

Location: This wine is produced from the vineyards of Sansteu and Fusot, which face south-east and grow on marly soils.

The Vines: The vineyards are cultivated according to the classical Guyot method, with short trimming.  The fruit is thinned out by 25-30%, depending on the age, allowing the vines to produce about 1.5 kg of fruit per vine.

Vinification: The grapes are harvested when already slightly overripe and put into small-perforated containers, each containing up to 20 kg.  When needed, the fruit is selected by inspecting each bunch individually.  Within a few hours after the grapes have been harvested, they are transported to the winery, followed by pressing, and a light, carbonic cold steeping.  The fermentation is conducted under a controlled temperature of approx 30°C following frequent and delicate pumping over.  The steeping on the dregs of pressed grapes is long (about 300 hours).  The new wine is kept in stainless steel tanks under a controlled temperature for the final alcoholic fermentation and the spontaneous malolactic fermentation.

Aging: The Nebbiolo d’Alba rests for 12 months in oak casks and then a further 6 months in the bottle in order to blend the great structure of this wine.

Tasting Notes: Intense, ruby red color with a fruity, fresh, and vinous bouquet.  Full-bodied and well-structured.  Blended with a slight hint of oak.  Very intense, round, and persuasive aftertaste.

Food Pairings: To be served with flavorsome main courses, game, and aged cheeses.

Storage & Serving: The bottle should be stored in a horizontal position and it is recommended to decant at least 3 hours before serving.  The ideal serving temperature is 18-20°C.  This wine has excellent cellaring potential and it is suitable for long bottle aging.

Location: This wine is produced from a selection of Barbera and Nebbiolo grapes from vines that have only the very best exposure to the sun.

The Vines: The vineyards are cultivated according to the classic Guyot method, with short trimming.  The production is 1 bunch of fruit to each vine.

Vinification: The grapes are harvested when already slightly overripe and put into small-perforated containers, each holding up to 10 kg.  When needed, the fruit is selected by inspecting each bunch individually.  Within a few hours after the grapes have been harvested, they are transported to the winery and put into a proper room for 24 hours, where they slowly begin to dry out.  After that, the grapes are separated from the stalks and pressed.  The fermentation is conducted under a controlled temperature of approx 34°C following frequent and delicate pumping over in addition to manual punching down.  The steeping on the dregs of pressed grapes is long (about 250 hours).  The new wine is put into oak barriques, where the spontaneous malolactic fermentation follows.

Aging: The Ruit Hora rests in oak for 14 month at first, followed by 3 months in steel tanks and 6 months in the bottle.

Tasting Notes: Dark red color with purple reflections, and a bouquet of red fruit.  Marked but well-balanced hints of oak.  On the palate, it reveals a rare strength.  It is full-bodied with great tannic structure.  Mellow and extremely long aftertaste.  This is a wine for meditation with excellent cellaring  potential.

Food Pairings: Ideal served with red meat, game, and aged or spicy cheeses.