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The wine has a deep, herbal, smoky nose with aromas of ripe red cherries, violets and tar. The palate is layered with notes of black cherries, smoke, tobacco, liquorice, dried herbs and is intense, supple and forward.The finish is long and fragrant with notes of chocolate.
Barolo Giachini DOCG
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.
Grapes for this wine are sourced in the vineyard of Giachini, between Bricco Rocca and the Frazione Annunziata, in the commune of La Morra. The vineyards are located at an altitude of 220-255 metres above sea level, with a south/south west exposure. The soil is mainly calcareous and clayey. The training system is espalier with Guyot pruning system.
Grapes were crushed and destemmed at the winery. Berries underwent 4-5 days of maceration in the roto-fermenter, then 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 final wine was transferred to stainless steel tanks for the final blending before bottling in the first week of August 2017.