AZIENDA AGRICOLA CORINO GIOVANNI di Corino Giuliano

Frazione Annunziata 25/B, 12064 La Morra
Italy

Telephone +39 0173 509452
Fax +39 0713 509452
corinogiuliano@libero.it

Trade fair hall

  • Hall 15 / C22
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 15): stand C22

Fairground map

ProWein 2017 fairground map: Hall 15

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Dolcetto d'Alba - DOC

Denominazione di origine controllata
Production Area:La Morra(CN)
Grapes:100% Dolcetto
Exposure:West
Soil:Clayey-Calcareo
Grapes per hectare:7.000 Kg
Bottles:8.000

One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to assemble the wine in steel where remains for 6-7 months.

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Product category: Piemont

Barbera d'Alba - DOC

Denominazione di origine controllata
Production Area:La Morra(CN)
Grapes:100% Barbera
Exposure:West/South-West
Soil:Clayey
Grapes per hectare:7.500 Kg
Bottles:10.000

One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in small wood of French old where remains for 3 months. After this time we assemble the wine in steel where remains for 1 month, at the end of which he is bottled and allow us to keep for two years before to sell.

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Product category: Piemont

BARBERA CIABOT Dù RE - DOC

Denominazione di origine controllata
Ciabot dù Re
Production Area:La Morra(CN)
Grapes:100% Barbera
Exposure:South-East
Soil:Clayey-Calcareo
Grapes per hectare:5.500 Kg
Bottles:2.000

One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds. When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in barriques 50% new and 50% used and stays there for 18 months. After this time we assemble the wine in steel where remains for 3-4 month, at the end of which he is bottled and allow us to keep for two years before to sell.

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Product category: Piemont

LANGHE NEBBIOLO - DOC

Denominazione di origine controllata
Nebbiolo
Production Area:La Morra(CN)
Grapes:100% Nebbiolo
Exposure:South/South-West
Soil:Clayey-Calcareo
Grapes per hectare:7.000 Kg
Bottles:7.000

One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds.
When finish fermentation of the sugars and malolactic fermentation, we start to assemble the wine in steel where remains for 6-7 months. This operation permit us to preserve the typical flavour of the nebbiolo grapes.

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Product category: Piemont

BAROLO''ARBORINA''- DOCG

Denominazione di origine controllata e garantita
Arborina
Cru:ARBORINA
Production Area:La Morra(CN)
Grapes:100% Nebbiolo
Exposure:South-East
Soil:Clayey-Calcareous
Grapes per hectare:5.500-6.00Kg
Bottles:2500 - Numero Magnum:150

One week maceration's long with temperature varying from 25 to 30 Celsius degree - after the separation between the skin grape and liquid , passage in steel for precipitation of the funds. When finish fermentation of the sugars and malolactic fermentation, we start to move the wine in small wood of French oak 50% new and 50% old where remains for 2 years. After this time we assemble the wine in steel where remains for 6 months, at the end of which he is bottled and allow us to keep for two years before to sell.

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About us

Company details

The Wine Farm.
The Corino family arrived at La Morra in 1952.
The land was planted with fruits and vineyards, the barn was always well-supplied.
After the birth of two sons Renato in 1963 and Giuliano in 1968 the company grew: 15 hectares of vineyards, half owned and half leased.
Most of the grapes were produced for sale to traders, the remaining wine produced was sold to relatives and friends in demijohns.

The first bottle of Barolo was produced in the middle eighties.
In 1987 Giuliano and Renato, following the example of their friend Elio Altare, begin to do the first thinning in the vineyard to get a better quality and more structure in the wine.
It starts to vinify a small part of Dolcetto and Nebbiolo and the rest of the production of grapes are sold to make investments in the cellar.
They bought the first tanks for fermentation at controlled temperatures to enhance the flavors of wine and also the French oak barrels.

At the end of 2005, Giuliano and Renato decided to split the company.
Giuliano, with his wife Stefania, runs the place and the historic label.
The hectares of vineyards are 8.
5 hectares are for nebbiolo of barolo, 1.5 are for barbera are 1.5 are for dolcetto.
The production are of 35.000-40.000 bottles.

 Philosophy.
We work with the greatest respect tor nature.
Prevalence of sulphur and copper base products are utilised, without the use of any pesticides (unless stricUy necessary), respecting the health of the people who works in the vineyards (we at first), the land and theenvironment.
Only cow manure is used as fertilizer.
Duringthe alcoholic fermentation we only use our indigenous yeast.
We don't filter or clarify the wine.
At bottling,the sulphur level is usually less than 50% of the ltalian govarnment would allow usto use.

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