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Renato Corino Barbera d'Alba 2015

Barbera from Alba, Piedmont, Italy
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    Winemaker Notes

    Ruby red with garnet reflections. On the nose typical, fine, fruity, blueberry, cherry. Flavors are quite warm, dry soft, fresh, balanced, good persistence.

    Pairing is suitable for the whole meal, white meats, cheeses.

    Critical Acclaim

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    Renato Corino

    Renato Corino

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    Renato Corino, Alba, Piedmont, Italy
    As of January 2006, The Corino family estate was divided into two separate properties: Giuliano retained the original homestead and cellars while Renato moved into the Arborina area, approximately 1 km from the original winery. Renato now exclusively produces the Barbera Vigna Pozzo and Barolo Vigneto Rocche, while his base Barolo is almost entirely fruit from the Roncaglie vineyard. Barolo Arborina, the regular Barolo, Barolo Vecchie Vigne, Dolcetto and Barbera are made by both Corino estates. His talent as a winemaker continues to be recognized by the international press, with Arborina 2004 receiving 94 points from Spectator and Rocche 2004 94 points from Parker.

    Beloved for flavorful red wines, Alba is an epicurean’s dream. The historic walled town at its heart is where growers from throughout the Piedmont region would once go to sell their produce to winemakers and négociants following the harvest, but today it is better recognized as one of Italy’s premiere culinary destinations. Sandwiched between Barolo and Barbaresco, the best vineyards, located atop sunny, south-facing hills, are planted with Nebbiolo. A popular entry-level alternative to its pricier neighbors, Nebbiolo d’Alba is softer and less tannic, ready to drink within just a couple years of bottling.

    Dolcetto, one of Piedmont’s more easygoing varieties, is commonly grown here, known as Dolecetto d'Alba, and can often be found casually served in carafes on the tables of Alba’s oseterias and trattorias. These light and smooth wines are meant to be drunk young and with gusto while the region’s more serious wines age. Barbera is planted here as well, and takes on a more powerful, structured personality than that of its counterparts in Asti.

    Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

    In the Glass

    Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

    Perfect Pairings

    Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

    Sommelier Secret

    Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

    EWLITCORBAR15_2015 Item# 178411