Renato Corino - Barbera d'Alba Pozzo produced in the Pozzo vineyard in the Annunziata hamlet of La Morra, aged for 20 months in barrique.
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Renato Corino – Barbera d’Alba Pozzo – 2021

Barbera Pozzo, is one of the legendary Barberas of Langa. A historic vineyard that has always been reputed to be one of the best because of its southeastern location, excellent barberas are produced here, but because it is so well situated, one could easily grow nebbiolo for Barolo. Only two producers produce this Barbera bomb…the legendary Roberto Voerzio with his very low yields and Renato Corino. Renato uses 60-year-old vines for this wine, very low yields and 20 months aging in barrique. Overripe fruit on the nose, enveloping roundness and great freshness. A keeper…not a simple barbera!

  • Producer: Corino Renato
  • Name: Barbera d’Alba Pozzo
  • Grape Variety: 100% Barbera
  • Vintage: 2021
  • Alcohol Content: 15%
  • Bottle Size: 750ml
  • Production: 3000 bottles

Productive Notes: alcoholic fermentation in steel tanks, while malolactic fermentation was carried out in barrels. Aged in barrels for 20 months.

Wine naturally contains solphites

32,00€

Out of stock

Description

The Renato Corino winery was founded in 2005 in La Morra, thanks to Renato, who after 20 years of experience working in his father Giovanni’s winery, decided to break away from the family project and create his own reality. Renato together with his two sons Stefano and Chiara cultivate 8 hectares, mainly nebbiolo for Barolo, but not forgetting Barbera and dolcetto. Among other things, the winery owns three wonderful vineyards, recognized as some of the highest quality in the Barolo area: Rocche dell’Annunziata and Arborina famous for giving elegance, structure and intense aromas to the Barolos and the Vigna Pozzo dell’Annunziata vineyard, also located in the Annunziata hamlet of La Morra and enjoying a privileged position, famous for Barbera, one of the best in the area. The winery’s style is slightly modern: fermentation in temperature-controlled steel tanks, malolactic fermentation in wooden barrels and aging in barriques, despite which the wines are very balanced and unobtrusive from the barrel, indeed the freshness of La Morra’s lean soils prevails.

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