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Barla, 2011

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Available bottle sizes:
Italy
Wine
Red, Off-dry
100% natural
Barbera
none
Not available
vineyard Vineyard
  • Organic / Biodynamic (uncertified)
cellar Cellar
  • Fermented spontaneously using low-intervention
  • Sulphites: No added sulphites: 16 mg/L
  • Fining (clarification): Unfined
  • Filtering: Unfiltered
  • Suitable for Vegans and vegetarians
  • Alcohol: tbc
  • Residual sugar: <1 g/L
  • Vessel type: Wood - Old oak

Additional Information

Late harvest
something

The documents by the Corino family in Costigliole d’Asti date back to the early 1800s with Corino Biagio, His activity as a carpenter and farmer continued with his son Battista, in a place called “Case Corini” on the map. In 1898, according to the historical sources found, Corino Battista had a votive pillar erected on the crossroads of the street nearby, which is still part of the entrance fence to the courtyard today. He named it after San Martino, protector of wine; therefore, it is clear at that time the family already also produced wine among its livelihoods. Corino Luigi, Battista’s son, in addition to taking care of the farm, had achieved the profession of artisan watchmaker achieving excellent results. Certainly this success, which has also economic, was fundamental for the construction of the new house in San Martino street that his son Vincenzo completed in the rural part in 1901. Corino Vincenzo (known as Centin from which one of the wines produced by the company takes its name today). He was well known for his ability and dedication in the care of fields, vineyards and animals. His refinement in producing high quality wines was clear but, in that historical period (mid 1950s) not rightly recognized by the market. Pietro, one of Vincenzo’s sons, after two decades working in the construction field, returned to his paternal farm in 1944, where he settled with his wife Leonilda Zari. (known as Nilda from which one of the wines produced by the company takes its name today). With Pietro, the secular activity of polyculture ended in the late sixties.
Lorenzo Corino one of his son, starting since 1967, will make the choice to renovate and consolidate the farm by purchasing the Case Corini plot, new land and vineyards, readjusting the cellar, and adding collaborators. For the first time he created a foreign market for high quality wine in MA (USA) and Japan, laying the foundations for a more solid future for the company.
Lorenzo Corino, agronomist and researcher, author of several technical and scientific publications (“Vineyards, Wine, Life”, published in 2016) on the subject of wine. He has also frequently collaborated with Italian and international institutions, regional governments, consortiums, associations and producers. He was a strong supporter of farming in closer harmony with the rural world and with particular attention to sustainable management methods. He believed we must rethink how winemaking and enology is done, and maintains that we must have greater respect for environmental and ethical values. His mindset was 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, valorization and conservation of land use capacity, through interventions like restricting compaction and erosion. In this way a totally vegetal-based biodynamic cycle is achieved.
Today the activity continues with his two sons Luisa and Guido.
The domain of Case Corini now 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, Moscato 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.

  • Piedmont, Italy
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