100% Nebbiolo. Has a one-week maceration with temperatures varying from 25 to 30 degrees Celsius. After fermentation the wine goes into small, older, French oak where it remains for 2 years. After this, the wine goes into stainless steel tanks for 6 months after which it is bottled where it rests for two years before release.

“Giuliano Corino runs his small winery with excellent results, producing wines that reflect their provenance, always embodying the balance and reserve typical of Langhe folk.”---Gambero Rosso

The Corino family arrived in La Morra in 1952. By the late 1960’s the family’s was using 15 hectares of vineyards, half owned and half leased. Most of the grapes were produced for sale to traders; the remaining wine produced was sold to relatives and friends in demijohns. Their first bottle of Barolo was produced in the mid 1980’s.

2006 marked a new era for the Corino family: Renato and Giuliano (the sons of the owners) 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 was spared the devastation brought on by violent hail storms in 2006.

Integrated insect and disease control is employed. Sulfur and copper-based products are prevalent. Only manure is used as fertilizer. Spontaneous cover crops (grass cover) are left between the rows of vines. There is minimal use of SO2.