The grapes to produce the Barolo DOCG “Giachini” Giovanni Corino were crushed and destemmed at the winery. Berries underwent five to seven days of maceration in temperature-controlled rotary fermenters at 25-30°C, then fermentation took place in stainless-steel tanks. After malolactic fermentation, the wine was moved to small barriques (225 litres) of which 35% were new and 65% were used (second- and third-passage) for 24 months. The wine was transferred to stainless-steel tanks for final blending, where it remained for six months. Finally, the wine spent a year in bottle before release.
Grapes for this wine are sourced from the vineyard of Giachini, between Bricco Rocca and the Frazione Annunziata, in the commune of La Morra. The vineyard is located at an altitude of 230-265 metres above sea level, with a south and south-west exposure. The soil is mainly calcareous and clay. The training system is espalier with a Guyot pruning system.
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.