Corino Giovanni di Corino Giuliano, Barolo La Morra 2019

The vineyards for this Barolo are located in the community of La Morra on clayey soils with a south to southwest exposition. The vines are planted at a density of 6500 per hectare. After five to seven days of maceration in temperature-controlled rotary fermenters at 25-30°C, the fermenting must is drawn off, and decanted into stainless steel tanks for the precipitation of deposits. Here it remains until the end of the fermentation and malolactic conversion. Ageing occurs in used small French oak barrels, where the wine remains for 24 months. It is then blended in stainless steel tanks, where it rests for six months. After bottling, the wine is left to age for about a year before being released to the market.

Celeste Corino came to La Morra to work as a sharecropper growing grapes and fruit. Celeste's son Giovanni followed in his father's footsteps and eventually founded the Corino Azienda Agricola, focusing his attention on the vineyards. The grapes produced were meant for sale only. When a still very young Giuliano (third generation) started to work in the family company, the company bottled its first hectolitres of Barolo. Inspired by Angelo Gaja's innovations, Corino started making change in the wine-making process from the late 1980s onwards . Besides green harvesting in order to achieve superior quality grapes, they experimented with rotary fermenters, shorter macerations and temperature-controlled fermentations, and maturation in small barrels of French oak. Today the company has 9 hectares of vineyards in the area of La Morra, with an annual production of about 50,000 bottles.