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Barolo Giachini, Giovanni Corino

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Data sheet

District Piemonte

More info

BAROLO GIACHINI

D.O.C.G.

Production area

La Morra - Piemonte

Grapes

100% Nebbiolo

Exposure

Sud

Soil

Clayey-calcareous

Grapes per hectare

5,500-6,000 kg

Vinification

Maceration on the skin for 5-7 days in stainless steel vats

Ageing

24 months in barrique 35% of them new and 65% used, 6 months in stainless steel vats and 6 months in bottle

Yearly production about

6,000 bottles and 150 magum

Wine-making process

5-7 days maceration in temperature-controlled rotary fermenters at 25-30°C. After the drawing off, it is decanted into stainless steel tanks for the precipitation of deposits, where it remains until the end of sugar and malolactic fermentations. Ageing takes place in small French oak barrels, 35% of them new and 65% used, where the wine remains for 24 months. Then it is blended in steel tanks and stays there for 6 months, after which it is bottled and left to mature for about a year before being placed on the market

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Barolo Giachini, Giovanni Corino

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