Corino Giovanni
Barbera d'Alba Ciabot du Re 2022
| Denomination | DOC Barbera d'Alba |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Aged for 18 months in barriques (50% new and 50% used), then blended and left to rest in stainless steel for 3-4 months before bottling. |
- Name: Barbera d’Alba DOC, still red wine, 2022 vintage
- Grapes and origin: 100% Barbera from La Morra, Piedmont
- Soil and exposure: clay-limestone soils with West/South-West exposure
- Vinification: maceration for 5-7 days at 25-30°C in a rotofermenter
- Ageing: 18 months in barrique followed by 3-4 months in steel before bottling
Description
What kind of wine it is
Barbera d’Alba Ciabot du Re is a still red wine produced by Corino, an authentic expression of the Barbera grape. It displays a deep red colour, introducing intriguing aromas that anticipate an enveloping sip. The careful vinification ensures a measured tannic content, blending intensity and finesse. On the palate, it reveals a pronounced personality, offering a structured and elegant tasting experience. The meticulous production care guarantees a gustatory complexity capable of enhancing the variety’s characteristics, delivering a harmonious balance.
Where it comes from
This wine originates in La Morra, within the Barbera d’Alba area. The rows of vines grow on clay-limestone soils which, thanks to their west and south-west exposure, ensure optimal ripening of the grapes. This synergy gives the wine a dense texture and a distinctly concentrated character. The Corino family has been cultivating the vineyards with great dedication in these lands since the mid-twentieth century. The clay matrix imparts structural vigour, while the limestone component enhances the fruit’s elegance, faithfully reflecting the high vocation of the production area.
How it is produced
The process begins with a short maceration at a controlled temperature in a rotofermenter. After racking, the must is transferred to steel tanks for natural sedimentation and to complete the alcoholic fermentation. This is followed by malolactic fermentation in wood, which introduces a long ageing in new and used barrels for eighteen months. This meticulous maturation shapes the structure and softens the tannins. Finally, the definitive blend is created, followed by a rest in steel for several months to stabilise the components before completing the production cycle.
History and Curiosities
Since 1952, the Corino family has been cultivating the vineyards of La Morra, giving rise to the prestigious Barbera d’Alba DOC Ciabot du Re. The 2022 vintage fully expresses the essence of the region, originating from vines rooted in clay-limestone soils. The meticulous work in the cellar involves an expert eighteen-month ageing in barriques, which is essential for imparting a complex and elegant structure to the wine. The subsequent rest in steel perfects this superb still red wine at 14.5% vol, offering an enveloping sip that celebrates the authentic winemaking tradition of Piedmont.
Tasting notes
Color
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1952
- Oenologist: Giuliano Corino
- Bottles produced: 50.000
- Hectares: 9
Initially, most of the grapes produced were destined for sale. Then, in the mid-1980s, when Giuliano, Giovanni's son and owner of today's business, still very young, joined the company, the first hectolitres of Barolo were bottled.
In 1987, they embarked on an innovative wine-making path, maintaining the characteristic imprint of the terroir with thinning in the vineyard for better quality, short fermentations at a controlled temperature and ageing in small French oak barrels.
Today, the company cultivates 9 hectares of vineyards, in the town of La Morra, with an annual production of about 50 thousand bottles. Read more
| Name | Corino Barbera d'Alba Ciabot du Re 2022 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Corino Giovanni |
| Story | History and Curiosities Since 1952, the Corino family has been cultivating the vineyards of La Morra, giving rise to the prestigious Barbera d’Alba DOC Ciabot du Re. The 2022 vintage fully expresses the essence of the region, originating from vines rooted in clay-limestone soils. The meticulous work in the cellar involves an expert eighteen-month ageing in barriques, which is essential for imparting a complex and elegant structure to the wine. The subsequent rest in steel perfects this superb still red wine at 14.5% vol, offering an enveloping sip that celebrates the authentic winemaking tradition of Piedmont. |
| Origin | La Morra (CN), Piemonte |
| Soil composition | Clay-limestone |
| Yield per hectare | 6000 kg |
| Fermentation temperature | 25-30 °C |
| Fermentation | 5-7 days |
| Production technique | Maceration for 5-7 days at a controlled temperature in rotofermenters; malolactic fermentation and maturation for 18 months in barriques; blending and resting in steel tanks before bottling |
| Wine making | Maceration for 5-7 days at a controlled temperature (25-30 °C) in a rotofermenter; after racking, transfer to stainless steel tanks for sedimentation; completion of alcoholic fermentation in stainless steel and malolactic fermentation in barriques (50% new and 50% used); ageing for 18 months in barriques, then blending and resting for 3-4 months in stainless steel before bottling. |
| Aging | Aged for 18 months in barriques (50% new and 50% used), then blended and left to rest in stainless steel for 3-4 months before bottling. |
| Allergens | Contains sulphites |