Giovanni Corino Giachini
The Giovanni Corino Giachini is very elegant, with typical La Morra Barolo flavors. 2016 is recognized as an incredible vintage, and if you can, you should store the 2016 Barolo’s for a long, long time.
However, the Giachini 2016 is drinable now. The tannins are big, but elegant. You’ll find lots of fruit, some tar and rose petals.
Giovanni Corino follows what some like to call the “modern style” of wine making using small oak barrels, also called barrique.
Maceration takes place between 5-7 days in a temperature controlled rotaryfermenter, at about 25 – 30 degrees celcius. The Giachini Barolo then moves into the oak barrels where it stays for 24 months.
Giovanni Corino started making his own wines in the 1980’s. As many of the other winemakers in the area, his family farmed land and sold the fruit. Today, Giovanni spends more time in his vegetable garden than in the vineyards. Giovanni’s son Giuliano runs the show today, along with his wife Stefania and their two children, Veronica and Andrea.
Antonio Galloni on the Giachini Barolo 2016
The 2016 Barolo Giachini is bold and fleshy, with lovely textural richness that will emerge with more time in bottle. Black cherry, plum, lavender and dark spice nuances develop effortlessly. The Giachini has a track record of developing beautifully in the cellar; I imagine that will be the case here as well. All of the elements are present for that to happen.Antonio Galloni