History
Family roots and older vineyards
Before establishing his own estate, Renato Corino accumulated 20 years of experience in the winery of his father, Giovanni Corino, working alongside his brother Giuliano. The family’s vineyard history represented in the present holdings includes Vigna Pozzo, planted during the 1950s. The Roncaglie vineyard was planted across 1997 and 1998.
Establishment in 2005
Azienda Agricola Renato Corino was founded in 2005, when Renato and Giuliano decided to work separately and divided their father’s estate. Renato’s new winery was established in the heart of Arborina in La Morra. Arborina and Rocche dell’Annunziata formed the historic core of the new estate’s Barolo production.
The estate developed a portfolio built around Barolo del Comune di La Morra, Barolo Arborina, Barolo Rocche dell’Annunziata and Barolo Riserva. The Riserva is selected from old Nebbiolo vines in Rocche dell’Annunziata. Dolcetto d’Alba, Barbera d’Alba, Langhe DOC Nebbiolo and Barbera d’Alba Pozzo complete the range.
The family estate today
Renato now manages the vineyards and winery with his children Stefano and Chiara. The three family members cultivate 8 hectares of vines and follow the entire production in the cellar. Annual production is approximately 50,000 bottles.
The family’s named Barolo cru holdings in La Morra comprise Arborina, Rocche dell’Annunziata, Conca and Roncaglie. Stefano developed the Roncaglie project by adapting elements of his father’s winemaking style. His objective was to combine Barolo’s power, the aromatic expression he associated with Valtellina Nebbiolo and a Burgundian understanding of wood maturation. Stefano also designed its restrained, minimalist label.
Terroir
The estate is based at Frazione Annunziata Pozzo in La Morra, in the Langhe of Piemonte. Its cascina stands at approximately 350 metres above sea level in the heart of Arborina. The vineyards represented across the range occupy elevations from 295 to 400 metres, with predominantly south, southeast and southwest exposures.
The principal soils vary by site. Arborina is described as clay; Rocche dell’Annunziata combines clay and sand; Vigna Pozzo and the Annunziata vineyards used for Dolcetto and Barbera are limestone and clay. Roncaglie lies on Marne di Sant’Agata Fossili and has a stated composition of 60% silt, 30% clay and 10% sand. The estate associates Roncaglie with elegance.
Arborina and Rocche dell’Annunziata are treated as historic areas for Nebbiolo destined for Barolo in the commune of La Morra. Estate holdings also include Conca and Roncaglie. The multi-vineyard Barolo del Comune di La Morra draws on several sites in La Morra together with one site in Serralunga d’Alba.
Winemaking
All individually documented vineyard blocks are trained to Guyot. Vineyard yields range from 4 t/ha in the oldest Rocche dell’Annunziata selection to 6 t/ha in the Dolcetto and Barbera blocks. Arborina, the wider Rocche holding and Vigna Pozzo yield 4–5 t/ha; the Langhe DOC Nebbiolo vineyards yield 5–6 t/ha; and the multi-vineyard Barolo source vineyards yield 5 t/ha.
Manual harvesting in September is documented for the Dolcetto vineyards. The family describes its work in terms of respect for nature and a close relationship between the vine and the soils of La Morra.
Renato, Stefano and Chiara Corino follow the estate’s entire cellar production. Fermentation takes place in temperature-controlled stainless-steel tanks. Most lots ferment for approximately seven days or no more than seven days; the Roncaglie lot may remain in tank for up to ten days.
Malolactic fermentation and maturation are adapted to the intended expression. Dolcetto and the standard Barbera complete malolactic fermentation in stainless steel and mature there for 10 months before bottling. Langhe DOC Nebbiolo completes malolactic fermentation in barrel and spends 12 months in second-use French oak previously used only for Barolo. Barbera Pozzo matures for 18–20 months in oak of different ages before further maturation in bottle.
The Barolo wines complete malolactic fermentation in wood and mature for 24 months in oak vessels of different ages, followed by bottle maturation. Roncaglie uses barriques and tonneaux of first and second passage for 24 months before bottling. Its cellar approach follows Renato’s style with adjustments introduced by Stefano to emphasize roundness and approachability.
The wines are bottled without fining or filtration. Particular attention is given to closures: cork is regarded as especially important for wines intended for extended ageing, and the family selects it from leading cork producers around the world.
Philosophy
The family presents passion, respect for nature and the relationship between vines and the soils of La Morra as the foundations of its work. Care of the vineyards and cellar remains entirely in family hands, linking Renato’s experience to the participation of Stefano and Chiara.
Roncaglie illustrates the relationship between continuity and reinterpretation. Stefano retained his father’s stylistic foundation while revisiting selected stages to seek greater roundness and approachability. His declared focus is Nebbiolo itself rather than the opposition between modernist and traditionalist approaches. His minimalist label was designed to mirror that directness.
Attention to detail extends to the choice of cork. The family considers the closure increasingly important as a wine’s intended ageing period grows and selects corks from leading producers worldwide.