Great Barolos from Piedmont
Azienda Agricola Corino Giovanni is a real family company whose history goes back to 1952. Since 2005, Giuliano Corino (son of Giovanni) and his wife Stefania have been at the head of this renowned domain from Annunziata near the town of La Morra in the Barolo that has 9 hectares of vineyards and produces an annual production of around 50,000 bottles. At Corino, they produce 6 different Barolos, including Riserva, all from the famous region (Annunziata) La Morra. The wines of La Morra are known for its fruitiness and elegance and you can taste that in the wines of Giovanni Corino.
In addition to the Barolos, they also produce a Dolcetto d’Alba, Barbera d’Alba and Langhe Nebbiolo. These wines are also characterized by the fruit they possess. The Barbera d'Alba and the Nebbiolo d'Alba become more beautiful as they age.
Organic wines with 50% less sulfite
The company's philosophy is based on a number of fundamental principles. The owners emphasize that every wine that they produce - from simple to complex - must meet the same high quality requirements. This goes together with attention and care for the vineyards and respect for and preservation of the surrounding nature. For this reason no pesticides and artificial fertilizers are used. The alcoholic fermentation happens spontaneously, without the addition of yeasts and the wines are not filtered. When bottling, the sulphite level is normally 50% lower than the maximum permitted by Italian law.
We have a great deal of respect for this sympathetic, hard-working family that not only produces very responsible but also delicious quality wines.
The process of making wine
Barolo: 5-7 days maceration in temperature-controlled rotary fermenters at 25-30 °C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugar and malolactic fermentations. Aging takes place in small French oak barrels, 35% of them new and 65% used, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to mature for a year before being placed on the market.
Barolo Riserva: 5-7 days of maceration at a temperature ranging from 25 to 30 °C in a rotofermentator. After racking, it is poured into steel tanks to precipitate the funds, where it remains until the end of the fermentation of the sugars and the malolactic fermentation. Aging in small French oak barrels 50% new and 50% used, where it remains for 24 months. Then it is assembled in steel, where it remains for 6 months, after which it is bottled and left to mature for about 30 months before being put on the market.
In February 2016 they presented for the first time the Barolo Riserva 2010 which will be produced only in the best vintages.
The Barolo is a wine that needs a number of years to develop into a beautiful wine. Store in the wine cellar for a number of years and then you will enjoy it more.