The grapes to produce the Barolo DOCG “Arborina” Giovanni Corino were crushed and destemmed upon arrival to the winery. Berries underwent a five to seven day maceration in temperature-controlled rotary fermenters at 25-30°C. Fermentation took place in stainless-steel tanks. After malolactic fermentation, the wine was moved to 225-litre French oak barriques (35% new, 65% second and third use) for 24 months. The wine was transferred to stainless-steel tanks for final blending and stayed there for six months. Finally, the wine spent a year in bottle before release.
The Arborina vineyard is located in the Frazione Annunziata, in the commune of La Morra, at an altitude of 250–270 metres above sea level. The vineyard enjoys an ideal south-eastern exposure and the soil is mainly clay and sand. Although it is not part of the “historical” vineyards of La Morra, this vineyard has made a name for itself by producing wines with characteristic fruit and freshness. Vines are Guyot pruned.
Like many producers in La Morra, the Corino family started off as mezzadri, 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. The wines they make are wonderful expressions of the prime sites planted just below La Morra, where the estate’s nine hectares are cultivated.