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Giovanni Corino Barolo Vigna Giachini 2006

Nebbiolo from Barolo, Piedmont, Italy
  • WS95
  • RP94
14.5% ABV
  • WS96
  • RP94
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14.5% ABV

Winemaker 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 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.

Critical Acclaim

All Vintages
WS 95
Wine Spectator
This is lovely, drawing you in with its mint, menthol, plum, licorice and spice aromas and flavors. It's full of sweet fruit that's nicely balanced with the firm structure. The terrific aftertaste conjures up exotic spices and leather. Best from 2012 through 2030. 541 cases made.
RP 94
Robert Parker's Wine Advocate
A beguiling, deep bouquet melds seamlessly into dark cherries, menthol and spices as the 2006 Barolo Giachini flows onto the palate. This shows gorgeous detail and delineation, with additional layers of textural richness from the well-integrated French oak. A superbly elegant and beautifully crafted wine, the 2006 Barolo Giachini is a terrific effort from one of La Morra’s top sites. Anticipated maturity: 2016-2026.
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Giovanni Corino

Giovanni Corino

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Giovanni Corino, Barolo, Piedmont, Italy
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.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

CVF102560_2006 Item# 117003