Ca Maiol Giome 2018
The choice of this name is linked to a word used in Ancient Rome, “Giomelle”, which signifies “the union of two things”. Indeed, Giome represents the union of two elements: a grape variety that is indigenous to the hinterland of Lake Garda, Groppello, with a blend made up of Marzemino, Barbera and Sangiovese, varieties that have nevertheless been present in this zone for a long time. After separate vinification and maturation of these varieties in stainless steel, we create an assemblage whose result is Giome: a fresh, well-balanced, medium-bodied wine.
Containing an exciting mix of wine producing subregions, Lombardy is Italy’s largest in size and population. Good quality Pinot noir, Bonarda and Barbera have elevated the reputation of the plains of Oltrepò Pavese. To its northeast in the Alps, Valtellina is the source of Italy’s best Nebbiolo wines outside of Piedmont. Often missed in the shadow of Prosecco, Franciacorta produces collectively Italy’s best Champagne style wines, and for the fun and less serious bubbly, find Lambrusco Mantovano around the city of Mantua. Lugana, a dry white with a devoted following, is produced to the southwest of Lake Garda.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.