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Date Printed: 8/29/2014
Giovanni Corino Barolo 2006
Giovanni Corino Barolo 2006
(search item no. 116998)
collectible wine
boutique wine

Wine Spectator rating: 93 points
International Wine Cellar rating: 90 points
PRICE ON 8/29/2014: $34.95

ratings pedigree (past vintages):
2007 Wine Spectator rating: 95 points
2007 The Wine Advocate rating: 90 points
2007 International Wine Cellar rating: 90 points

Winemaker's Notes:

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 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.
My Notes:

About Giovanni Corino:

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.