The Corino family arrived at La Morra in 1952; at the end of sixties 15 hectares of vineyards were cultivated; most of the nebbiolo and dolcettograpes were produced for sale while the remaining wine was sold only to relatives and friends.
The first bottle of Barolo was produced in the middle eighties when the Corino family begin to do the first thinning in the vineyard to get a better quality and more structure in the wine and then bought the first tanks for fermentation at controlled temperatures and the French oak barrels 5 of the 8 hectares of vineyards are now reserved to nebbiolo grape for Barolo; the other are equally shared between dolcetto and barbera for a total production of 35.000-40.000 bottles.
Eyes: This full bodied velvety Barolo Arborina plasters your glass with a pronounced garnet red color.
Nose: This dense liquor will intoxicate your senses with the fresh and ethereal aromas of sweet rose petals and licorice along with a touch of red cherries and plum.
Eyes: This full-bodied Corino Barolo is known for its unique brick-orange hue at the rim and blackish ruby colored elegance.
Nose: The intense aroma of Nebbiolo wine is a combination of autumn undergrowth, roses, wood-smoke, violets, and tar with the unique freshness of..
Eyes: This provocative and floral noted Barolo Giachini possesses the enchanting color of dark ruby/garnet.
Nose: With this beguiling wine you are graced with minty aromatic layers along with perfumes of exotic dark fruit and spices.
Mouth: The powerful presenc..