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This wine is bright garnet in colour. It has delicate aromas of red cherries, liquorice with a hint of smokiness. The palate is intense showing notes of dried raspberry jam, mushrooms and tar. Medium bodied, this wine has lifted aromatics and bright fruit.
Barolo La Morra 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 vineyards near 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. The berries underwent 5-7 days of maceration in the roto-fermenter, then the fermentation was finished in stainless steel vats. After malolactic fermentation, the wine was moved into used barriques for 24 months. The wines was transferred to stainless steel tanks for the final blending. The wine spends a year in bottle before release.