Barolo La Morra

La Morra

Corino Giovanni di Corino Giuliano

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.

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Vineyards

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.

Vintage Information

2014 was a challenging vintage with a lot of rain in spring and in summer. The rain continued until July. August and September were warm and dry allowing grapes to ripen fully in healthy conditions. Grapes for this wine were picked on 7th October.

Vinification

Grapes were crushed and destemmed at the winery. The berries underwent 4-5 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 between different barrels before bottling in the first week of August 2017.

Tasting Notes

This wine 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.

Vintage Information

Vintage 2014
Grape varieties 100% Nebbiolo
Region La Morra, Piemonte
Winemaker Giuliano Corino
Alcohol (ABV) 14.5%
Acidity 5.95g/l
Residual Sugar 0.2g/l
Wine pH 3.59