Like many producers in La Morra, Corino started as “mezzadri”, or sharecroppers, when Celeste Corino moved to La Morra in the early 1950s. His son Giovanni continued in the same vein and focused on viticulture, acquiring most of the vineyards that comprise the present day property. Grandson Giuliano, the present owner, started working on the family estate in the mid-1980s, determined to start making and bottling his own wine. It was a momentous time for winemaking in Barolo. With the advent of new thinking, based on foundations laid by Angelo Gaja, Giuliano experimented with rotary fermenters, short macerations and small French oak. As with all new ideas and techniques, it has taken him many vintages to adapt them to the peculiarities of Nebbiolo. Now he is helped both in the vineyard and in the cellar by his wife Stefania and children. The wines they make are wonderful expressions of the prime sites planted just below la Morra, where the estate’s nine hectares are cultivated.
On the nose, this wine has delicate aromas of red fruits, tobacco, gravel and a hint of mint. The palate is intense with notes of dried strawberries, smoke, rosehips and gravel. It is full bodied with silky tannins and high acidity making this an extremely well balanced, pleasant and attractive Barolo, with a long, lingering finish.
Barolo Arborina DOCG
Arborina vineyard is located in the Frazione Annunziata, in the commune of La Morra, at an altitude of 250 – 320 metres above sea level. The vineyards enjoy an ideal southeastern exposure and the soil is mainly clay and sand. Although it is not part of the “historical” vineyards of La Morra, this vineyard has made a name for itself by producing wines with characteristic fruit and freshness.
Grapes were crushed and destemmed at the winery. Berries underwent 4-5 days of maceration in the roto-fermenter, then the fermentation was finished in stainless steel tanks. After malolactic fermentation, the wine was moved to barriques (225 litres) of which 35% were new and 65% were used (second, third passage) for 24 months. The wine was transferred to stainless steel tanks for the final blending before bottling in the first week of August 2017.
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