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GHI0318RW
Ghiomo
Lavai
2018
Piedmont
Organic Farming
Wild yeasts

Regular price £18.45

Tax included.

Piemonte, thanks to one grape in particular, has long been considered as one of the most premium, high quality wine regions in the old world. In the very north-west corner of Italy, at the foothills of the Alps, it enjoys a warm continental summer but a much colder winter with low rainfall. The mountains help create the famous fog which helps ripen the Nebbiolo of Barolo and Barbaresco. These two powerful, perfumed and tannic wines head up the reds in the region (which outnumber whites by 2:1) and are made for long aging. Whites, including the sweet sparkling Moscato d’Asti are floral, and aromatic. Prices can be astronomical and are framed by a vineyard classification system very similar to that of Burgundy.

Azienda Ghiomo, established in the early C19th, takes its name from the Ghiomo farmhouse - formerly a monastery - in Guarene, in the heart of the Roero just 3 kms from Alba. Here the 10 hectare, 40,000 bottle-a-year winery is run and managed by viticulturist Giuseppino. The vineyards lie at the foot of the Roero hills and enjoy similar characteristics, terroir and altitude to those of La Morra, in the heart of Barolo.  The soils are rich in grey marl, clay, and a little sand, which enables Giuseppino to make expressive wines with great texture and precision. Here, across his 5 vineyards: Croera, Fussot, Granda, Lavai, Rivet he grows only the three key native Piemonte varieties; Nebbiolo, Barbera, and Arneis. In 1999 he turned a corner in his winemaking and decided to stop trying to make the wines he wanted but instead the wines which best expressed the land he has.

Tasting note: Rich dark red brambly fruits and sweet spice. A ripe and sweet nose with blood orange and redcurrants. The pallet is immediately soft and broad with notes of redcurrant; red plum and sweet cherry with a touch of aniseed. The tannins melt away; and the fruit is long-lasting.
Winemaking Detail: Guyot trained vines are short trimmed; thinning the fruit by about 15-20%. Grapes allowed to dry for 24 hours. Destalked; pressed and fermented at 34 degrees with frequent; gentle pumping over. It spends 11 days on the skins before going into SST where malolactic fermentation occurs.
Features Redcurrant Bramble Savoury Fine-tannins Concentrated

Features Bramble, Concentrated, Fine tannins, Redcurrant, Savoury, Soft,
Tasting note Rich dark red brambly fruits and sweet spice. A ripe and sweet nose with blood orange and redcurrants. The pallet is immediately soft and broad with notes of redcurrant, red plum and sweet cherry with a touch of aniseed. The tannins melt away, and the fruit is long-lasting.
Drink with
Game, Spicy cheese, Venison,

Wine details

Country Italy
Region Piedmont
Producer Ghiomo
Wine Name Lavai
Style Red
Vintage 2018
Main Grape Barbera
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 14%
Production 9000
Aging Stainless steel
Soil Marl; calcareous-clay soils
Time to drink Now - 2022
Winemaking Detail Guyot trained vines are short trimmed, thinning the fruit by about 15-20%. Grapes allowed to dry for 24 hours. Destalked, pressed and fermented at 34 degrees with frequent, gentle pumping over. It spends 11 days on the skins before going into SST where malolactic fermentation occurs.

GHI0318RW
Ghiomo
Lavai
2018
Piedmont
Organic Farming
Wild yeasts

Piemonte, thanks to one grape in particular, has long been considered as one of the most premium, high quality wine regions in the old world. In the very north-west corner of Italy, at the foothills of the Alps, it enjoys a warm continental summer but a much colder winter with low rainfall. The mountains help create the famous fog which helps ripen the Nebbiolo of Barolo and Barbaresco. These two powerful, perfumed and tannic wines head up the reds in the region (which outnumber whites by 2:1) and are made for long aging. Whites, including the sweet sparkling Moscato d’Asti are floral, and aromatic. Prices can be astronomical and are framed by a vineyard classification system very similar to that of Burgundy.

Azienda Ghiomo, established in the early C19th, takes its name from the Ghiomo farmhouse - formerly a monastery - in Guarene, in the heart of the Roero just 3 kms from Alba. Here the 10 hectare, 40,000 bottle-a-year winery is run and managed by viticulturist Giuseppino. The vineyards lie at the foot of the Roero hills and enjoy similar characteristics, terroir and altitude to those of La Morra, in the heart of Barolo.  The soils are rich in grey marl, clay, and a little sand, which enables Giuseppino to make expressive wines with great texture and precision. Here, across his 5 vineyards: Croera, Fussot, Granda, Lavai, Rivet he grows only the three key native Piemonte varieties; Nebbiolo, Barbera, and Arneis. In 1999 he turned a corner in his winemaking and decided to stop trying to make the wines he wanted but instead the wines which best expressed the land he has.

Tasting note: Rich dark red brambly fruits and sweet spice. A ripe and sweet nose with blood orange and redcurrants. The pallet is immediately soft and broad with notes of redcurrant; red plum and sweet cherry with a touch of aniseed. The tannins melt away; and the fruit is long-lasting.
Winemaking Detail: Guyot trained vines are short trimmed; thinning the fruit by about 15-20%. Grapes allowed to dry for 24 hours. Destalked; pressed and fermented at 34 degrees with frequent; gentle pumping over. It spends 11 days on the skins before going into SST where malolactic fermentation occurs.
Features Redcurrant Bramble Savoury Fine-tannins Concentrated

Features Bramble, Concentrated, Fine tannins, Redcurrant, Savoury, Soft,
Tasting note Rich dark red brambly fruits and sweet spice. A ripe and sweet nose with blood orange and redcurrants. The pallet is immediately soft and broad with notes of redcurrant, red plum and sweet cherry with a touch of aniseed. The tannins melt away, and the fruit is long-lasting.
Drink with
Game, Spicy cheese, Venison,

Wine details

Country Italy
Region Piedmont
Producer Ghiomo
Wine Name Lavai
Style Red
Vintage 2018
Main Grape Barbera
Other Grapes
Size 6 x 75cl
Closure Cork
A.B.V. 14%
Production 9000
Aging Stainless steel
Soil Marl; calcareous-clay soils
Time to drink Now - 2022
Winemaking Detail Guyot trained vines are short trimmed, thinning the fruit by about 15-20%. Grapes allowed to dry for 24 hours. Destalked, pressed and fermented at 34 degrees with frequent, gentle pumping over. It spends 11 days on the skins before going into SST where malolactic fermentation occurs.