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.
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/counter with Guyot pruning system.
2016 had a regular temperate and weather pattern. There was normal rainfall during springtime, and a good summer with warm temperatures but also with some hailstorms. Harvest, of very healthy grapes for this wine, took place at the beginning of October.
Grapes were crushed and destemmed at the winery with 3-4 days of maceration in the roto-fermenter. Fermentation took place in stainless steel vats and malolactic fermentation followed. The wine was kept in stainless steel tanks until bottling on first week of August 2017.
The wine has intense aromas of cherries, liquorice, violets and forest floor on the nose. On the palate, it is tight and structured with notes of cherry, liquorice and mushrooms.
|Grape varieties||100% Nebbiolo|
Liberty Wines customers can order this wine directly from us.