Giovanni Corino Barolo Arborina 2004
Nebbiolo from Piedmont, Italy
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.
Wine Spectator - "Very ripe strawberry aromas, with hints of violet and black licorice. Full-bodied, with big, velvety tannins and beautiful ripe fruit. Long and beautiful. There's so much there. Just hiding right now. Needs time. Best after 2012. 250 cases made."
The Wine Advocate - "The 2004 Barolo Vigna Arborina presents a very typical profile of candied cherries, menthol, spices and sweet toasted oak. Initially quite clenched, the wine opens beautifully with air, revealing terrific depth and the firmer tannins that are characteristic of this site. This perfumed, fresh Barolo still needs at least another few years in bottle to come together. It is made from a southwest facing plot in the vineyard. Anticipated maturity: 2011-2024."
International Wine Cellar - "Good full red. Knockout Barolo perfume offers currant, brown spices, leather and dried flowers. Sweet, lush and concentrated; even smoother and more pliant than the Giachini. A very round, fine-grained wine with enticing suggestions of brown spice and flowers. Finishes long and complex, with red fruit flavors complicated by woodsy underbrush."
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Giovanni Corino Winery
2006 marked a new era for the Corino family: Renato and Giuliano split the estate. While Giuliano kept the Giovanni Corino label, Renato started his own new label, and they divided the vineyards amicably and equally. The Giovanni Corino estate remains directly next to the classic Giachini vineyard, from where their flagship wine comes (and nearly all of the fruit for the old-vine "Vecchie Vigne" cuvee). Giuliano also maintained some of the holdings in the famed Arborina Cru and is our only producer that was spared the devastation brought on by violent hail storms in 2006. The "Vecchie Vigne" Barolo comes from vines averaging 30-50 years old and is released one year later than the other wines. His Dolcetto & Barbera are equally terrific – classic, easy-drinking, very fairly-priced versions of these staple Piedmont wines.
Integrated insect and disease control is employed. Sulfur- and copper-based products prevalent. Only manure is used as fertilizer. Spontaneous cover crops (grass cover) are left between the rows of vines. There is minimum use of SO2 in wines in order to prevent oxidation. View all Giovanni Corino Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.