Corino Giovanni di Corino Giuliano

Piemonte, piemonte Italy

We've been following these wines for a while now, as they always perform well in our annual tasting of the new vintage in Barolo in November. The 2014s were particularly good, so we went to see what the Corino family was doing to produce such excellent wines.

Like many producers in La Morra, they started off 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. Giovanni had primarily been selling grapes but Giuliano was 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 decided to experiment 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.

These days, he is helped both in the vineyard and in the cellar by his wife Stefania and daughter and son Veronica and Andrea. The wines they make are wonderful expressions of the prime sites planted just below La Morra, where the estate's nine hectares are cultivated. The two single vineyards, Giachini and Arborina, are on opposite sides of the small hamlet of Annunziata, where the winery is based. The soils are primarily calcareous marl clays. While Giachini is south facing, Arborina is oriented southeast and has a higher proportion of sand. As with his other Barolo, after harvesting and crushing, Giuliano controls extraction with rotary fermenters at 25 - 30°C. After malolactic fermentation in stainless steel, the wines are matured for up to 24 months in small French barrels, of which roughly a third are new. After blending, the wines spend about six months in stainless steel prior to bottling. The Langhe Nebbiolo is unoaked and usually released after one year in stainless steel: it has a beautiful purity and fragrance with great balance. The Barolo comes from a number of sites around Annunziata, all within the commune of La Morra. It is powerful yet balanced with alluring notes of red fruit and spices.

Similar notes are found on the nose of the Barolo Giachini but with an amplified complexity and density, while the superb Barolo Arborina displays elegance and power, its ripe fruit leavened by hints of spice and floral notes. The tannins are perfectly managed and the oak beautifully integrated in all the wines, which are the result of Giuliano's interpretation of a style that sits comfortably between tradition and modernity.

 

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