The grapes to produce the Barolo DOCG del Comune di La Morra Giovanni Corino were crushed and destemmed at the winery. The berries underwent a five to seven day maceration in a rotary-fermenter at 25-30°C, followed by fermentation in stainless-steel vats. After malolactic fermentation, the wine was moved into used barriques for 24 months. The wines were transferred to stainless-steel for the final blending for a period of six months. The wine spent a year in bottle before release.
This wine is a blend of two vineyards in La Morra. 50% of the fruit is grown in the Giachini vineyard, which faces east. The other half comes from Annunziata, which faces west. Both vineyards are about 250 metres above sea level. Soils are calcareous and clayey. Training system is a counter and the pruning is normal Guyot.
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.