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Achille, 2016

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Other vintages available
100% natural
Barbera, Nebbiolo
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
  • Soil type: Marl
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: 15 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak
Case Corini builds upon the ideas developed by Lorenzo Corino, agronomist and researcher, author of several technical and scientific publications on the subject of wine. He has also frequently collaborated with italian and international institutions, regional governments, consortiums, associations and producers. He is a strong supporter of farming in closer harmony with the rural world and with particular attention to sustainable management methods. He believes we must rethink how winemaking and enology is done, and maintains that we must have greater respect for environmental and ethical values. His mindset is linked to the value of “soil capital” and the surrounding environment, as well as its optimal use to increase the health and taste properties of wine. The cultivation choice under the name of “Metodo Corino”, focuses on promoting organic matter and biological life, valorisation and conservation of land use capacity, through interventions like restricting compaction and erosion. In this way a totally vegetal-based biodynamic cycle is achieved., The domain is made of 15 Ha of which 6 ha of vineyards, 6 ha of grassland, 3 ha of woods. All vineyards are between 60 and 90 years old. The main variety that is grown is Barbera, then Nebbiolo and a few ancient local varieties. All the work has been done manually since the fifties and the result can be felt just by walking on the soft soil, by the high volume of organic matter on its surface and by observing the great floral diversity that changes according to the season., Great attention is paid at the harvest time. In the cellar fermentation is spontaneous in wooden barrels and no additives are used . The wine is normally aged three years before bottling. Lorenzo began running the winemaking project at Fattoria La Maliosa in 2013, and is also the author of the book “Vineyards, Wine, Life”, published in 2016.
  • Piedmont, Italy
  • 28 wines on RAW WINE - View All


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