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GHI0617RW
Ghiomo
Ruit Hora
2017
Piedmont
Organic Farming
Wild yeasts

Regular price £28.45

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: Very dark; thick black colour. The nose is intense and bloody; with burnt orange peel; black cherry and blackcurrant and even a little smoked meat. The palate is concentrated with pointed acidity; more black fruits; smoke and savoury notes. A touch sour on the end which huge length and fresh lasting acidity.
Winemaking Detail: Grapes are selected when already slightly over mature and left to dry a little over 24 hours. Destemmed and pressed. Fermented under a warm temperature (34°C) with frequent and delicate pumping over and manual punching down. Left on the skins for 250 hours. Moved to new oak barriques; where spontaneous malolactic fermentation follows.
Features Blackberry Orange Bacon Smokey Dry

Features Bacon, Blackberry, Dry, Intense, Orange, Smokey,
Tasting note Very dark, thick black colour. The nose is intense and bloody, with burnt orange peel, black cherry and blackcurrant and even a little smoked meat. The palate is concentrated with pointed acidity, more black fruits, smoke and savoury notes. A touch sour on the end which huge length and fresh lasting acidity.
Drink with
Hotpot, Ragu, Veal,

Wine details

Country Italy
Region Piedmont
Producer Ghiomo
Wine Name Ruit Hora
Colour Red
Style Rich & Full bodied
Vintage 2017
Main Grape Barbera
Other Grapes 15% Nebbiolo
Size 6 x 75cl
Closure Cork
A.B.V. 14.5%
Production 3500
Aging 14 months in used oak; 3 in SST; 6 in bottle
Soil Marl; calcareous-clay soils
Time to drink Now - 2025
Winemaking Detail Grapes are selected when already slightly over mature and left to dry a little over 24 hours. Destemmed and pressed. Fermented under a warm temperature (34°C) with frequent and delicate pumping over and manual punching down. Left on the skins for 250 hours. Moved to new oak barriques, where spontaneous malolactic fermentation follows.

GHI0617RW
Ghiomo
Ruit Hora
2017
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: Very dark; thick black colour. The nose is intense and bloody; with burnt orange peel; black cherry and blackcurrant and even a little smoked meat. The palate is concentrated with pointed acidity; more black fruits; smoke and savoury notes. A touch sour on the end which huge length and fresh lasting acidity.
Winemaking Detail: Grapes are selected when already slightly over mature and left to dry a little over 24 hours. Destemmed and pressed. Fermented under a warm temperature (34°C) with frequent and delicate pumping over and manual punching down. Left on the skins for 250 hours. Moved to new oak barriques; where spontaneous malolactic fermentation follows.
Features Blackberry Orange Bacon Smokey Dry

Features Bacon, Blackberry, Dry, Intense, Orange, Smokey,
Tasting note Very dark, thick black colour. The nose is intense and bloody, with burnt orange peel, black cherry and blackcurrant and even a little smoked meat. The palate is concentrated with pointed acidity, more black fruits, smoke and savoury notes. A touch sour on the end which huge length and fresh lasting acidity.
Drink with
Hotpot, Ragu, Veal,

Wine details

Country Italy
Region Piedmont
Producer Ghiomo
Wine Name Ruit Hora
Style Rich & Full bodied
Vintage 2017
Main Grape Barbera
Other Grapes 15% Nebbiolo
Size 6 x 75cl
Closure Cork
A.B.V. 14.5%
Production 3500
Aging 14 months in used oak; 3 in SST; 6 in bottle
Soil Marl; calcareous-clay soils
Time to drink Now - 2025
Winemaking Detail Grapes are selected when already slightly over mature and left to dry a little over 24 hours. Destemmed and pressed. Fermented under a warm temperature (34°C) with frequent and delicate pumping over and manual punching down. Left on the skins for 250 hours. Moved to new oak barriques, where spontaneous malolactic fermentation follows.