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Renato Corino Barolo Arborina 2007

Nebbiolo from Barolo, Piedmont, Italy
  • JS93
  • RP92
14.5% ABV
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  • WS92
  • JS96
  • WS93
  • WS94
  • RP93
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14.5% ABV

Winemaker Notes

Intense garnet red. On the nose, it is fresh, clean, ripe fruit, spicy, toasty. Flavors are intense, warm, full-bodied, soft, fresh and tannic, with medium persistence.

Critical Acclaim

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JS 93
James Suckling
Soft and velvety red, with plums, cedar and vanilla character. Full and round textured with a long finish. Lots going on. Give this some bottle age to come together better.
RP 92
Robert Parker's Wine Advocate
Proprietor Renato Corino has crafted one of the most accessible wines of the vintage in his 2007 Barolo Arborina. Rich and seamless, the Arborina offers up gorgeous varietal fruit with tons of persistence and a long, harmonious finish. In 2007 the slightly hard tannins of this site are beautifully balanced by the sheer depth of the fruit. Anticipated maturity: 2015-2027.
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Renato Corino

Renato Corino

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Renato Corino, 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.
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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

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 cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to 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.

EWLITCORBLA07_2007 Item# 120758