Az. Agr. Ghiomo
Barbera d'Alba Lavai
Barbera d'Alba Lavai  
Zone of origin   From the vineyards of Fusot, Dario, Vignot and San Steu which face south and grow on marly, calcareous-clayey soils.
Technical characteristics   The vineyards are cultivated according to the classical Guyot method, with medium-short trimming. By thinning out the fruit by 25-30% should produce about 1.8 kg of fruit from each vine.
Winemaking   The grapes are harvested when already slightly over matured and put into small-perforated cages containing each up to 10 kg. When needed, we select the fruit 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 up.  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. The steeping on the dregs of pressed grapes is long (about 250 hours). The new wine is put into stainless steel tanks under a controlled temperature, where the spontaneous malolactic fermentation follows.  
Ageing   The Barbera d’Alba rests in steel tanks and oak casks. A further 6-month bottle ageing is essential.
Organoleptic notes   Purple red colour, very intense, with fruity bouquet. Strong full-bodied wine with a mellow and extremely long aftertaste.
Gastronomic pairings   Ideal served with red meat, game and matured or spicy cheese.
Serving & Keeping   The bottle has to be stored in a horizontal position and it is recommended to allow it to breathe at least 2 hours before serving. The ideal serving temperature is 20° C. This wine is suitable for a long bottle-ageing.



Ruit Hora   Nebbiolo d'Alba   Nebbiolo Langhe   Barbera d'Alba


Arneis Langhe


Inprimis   Birbèt