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

Hall map

ProWein 2018 hall map (Hall 15): stand C22

Fairground map

ProWein 2018 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

  • Production area: La Morra(CN - Piemonte)
  • Grapes: 100% DOLCETTO
  • Exposure: WEST
  • Soil: CLAYEY- CALCAREOUS
  • Grapes per hectare: 7500 kg
  • Yearly production about: 7000 bottles
5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugars and malolactic fermentations. After that it is racked off and left to mature for 8-10 months in steel tanks, at the end of which it is bottled and marketed.

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Product category: Piemont

BARBERA D' ALBA Ciabot du Re

  • Production area: La Morra(CN - Piemonte)
  • Grapes: 100% BARBERA
  • Exposure: W/SW
  • Soil: CLAYEY AND CALCAREOUS
  • Grapes per hectare: 6000 kg
  • Yearly production about: 2500 bottles
5-7 days of maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits. Sugar fermentation and malolactic fermentation take place in barrels - 50% of them new and 50% used -, where the wine remains for 18 months. After that it is blended in steel tanks, where it remains for 3-4 months, at the end of which it is bottled and placed on the market.

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Product category: Piemont

BAROLO ARBORINA

  • Production area: La Morra(CN - Piemonte)
  • Grapes: 100% NEBBIOLO
  • Exposure: SE
  • Soil: clayey- sandy
  • Grapes per hectare: 5500/ 6000 kg
  • Yearly production about: 2600 ca and 100 magnums
5-7 days maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugar and malolactic fermentations. Ageing takes place in small French oak barrels, 35% of them new and 65% used, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to mature for about a year before being placed on the market.

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About us

Company details

In 1952 Celeste Corino moved with wife and children to La Morra to work as a sharecropper in the farms of the area growing grapes and fruit trees.

Celeste's son Giovanni, who would later become the father of the current company owner Giuliano, grew up following in his father's footsteps and eventually founded the Corino Azienda Agricola, focusing his attention on the vineyards.

Initially, most of the grapes produced were meant for sale only.

In the mid 1980s, when a still very young Giuliano started to work in the family company, the first hectolitres of Barolo were bottled.

In 1987 the company took an innovative road in the wine-making process. While still keeping the territorial imprint with the first green harvest in order to achieve superior quality, they experimented/innovated with shorter, temperature-controlled fermentations and ageing in small barrels of French oak.

Today the company has 9 hectares of vineyards in the area of La Morra, with an annual production of about 50,000 bottles.

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