Lorenzo Corino and son Guido having a chat in their wine cellar.
Lorenzo Corino in one of his vineyards.
Case Corini - Italy
“You have to dream to grow up. Do not worry what people are talking about you. Mainly you have to dream to reach a specific goal. I was really lucky,” said Lorenzo Corino, viticulture researcher and fifth-generation of the now sixth-generation of the grower-maker wine family, the Corinos. Case Corini, which means houses of the Corinos, is now run by Lorenzo Corino’s son Guido Corino and daughter Luisa Corino.
Based in Costigliole d’Asti in Piedmont Italy, situated between Alba and Asti, they cultivate nebbiolo, barbera as well as other interesting native varietals, such as Balsamino, a very healthy variety with high levels of reservatol. They have been growing and making “00” natural wines, with no addivitives, including no sulphites, for 6 generations.
Lorenzo Corino, author of over 90 scientific publications on viticulture, including the world famous Essence of Wine and Natural Viticulture, knew how important it is to adopt sustainable and regenerative organic practices on and off the vineyard for the sake of a balanced ecosystem. He was also advisor and mentor to biodynamic winery and olive oil producer Antonella Manuli of La Maliosa in Maremma Tuscany. Together they co-authored the patented Metodo Corino, a playbook for making natural wine.
Case Corini wines are sought after around the world with accolades, like from
Raw Wine founder Isabelle Legeron who writes “The first time I tasted Centin, I was taken aback by its sublimity. It is, quite honestly, the perfect expression of nebbiolo— a wine with poise, charisma, generosity and greatness all at once. A wine, in fact, very much like its creator, Lorenzo Corino.”
As quoted by a customer 'it is not an exaggeration to say that their wines are the most popular now among Italian natural wine lovers.' As with all natural wines, especially those of Case Corini, we suggest letting them breathe before tasting.
Lorenzo Corino is a respected (to some a living legend!) agronomist and creator of “Metodo Corino,” which is a patented method for natural and regenerative farming and wine-making. It involves alot of ‘back to basic’ essentials, like taking good care of your soil and avoiding anything that counters the natural process of obtaining and maturing wines. The net result is a wine that is good for you and for the environment.
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Named after Lorenzo Corino's grandmother, Nilda is Lorenzo & Guido Corino's new red wine from 20 year old vineyards in their hometown of Costigliole d'Asti. It is a field blend mainly of Barbera, along with a mix of other old varieties native to the area. It has aromas of spiced milk chocolate cookies and has a fresh, ripe dark fruit taste with an earthy funkiness and great texture. This vegan wine is made naturally, with no intervention of any kind made and no sulfites added. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 3-4 weeks, followed by about 12 mos of aging in wooden barrels.
All natural, old vine nebbiolo and barbera blend with no added sulfites and yeast. Aromas of milk chocolate covered cherries, it has a fresh and rich fruity taste with notable tannins and a has a long piquant finish. Name comes from the former owner of the 70 year old vineyard which has a mix of Nebbiolo and Barbera and is down the hill from the childhood home of Lorenzo Corino. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 30 months of aging in wooden barrels. As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
You never had a Barbera like this! Made from 95 year old Barbera vineyard, with some small percentage of other varieties planted over the years in the vineyard. This all natural wine has intense aromas of brandied cherries and a richly textured, delicious dark fruit taste with right balance of fruit, acidity and tannins. Barla is the antique name of the vineyard which used to be the land of an old convent. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 months of aging in wooden barrels, housed under Lorenzo Corino's family home.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
Earthy, age-worthy nebbiolo made from 70 year old naturally cultivated vines. Named for the dearly beloved grandfather of Lorenzo Corino. Having a garnet color with orange hues it has a complex, spicy nose with notes of cardamom and cinnamon. When tasting, it is fruit forward, cherry & forest fruits, followed by spices, and chalky tannins envelope the mouth and finishes elegantly. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 6-7 weeks, followed by about 36 mos of aging in wooden barrels.
As with all of Case Corini wines, this is a 00 wine, nothing added, nothing removed, no yeast, no sulphites added, organic, biodynamic, vegan. In other words, all natural wine.
From the old historic field blend vineyard in the Corino's family's 'backyard', this is a fresh, delicious, and complex natural red wine, nicely balanced with fresh raspberry taste along with chocolate shavings.
The Bricco vineyard, an old single vineyard made up of 60% barbera, then freisa along with other red native varieties, is right behind the family ‘villa.’ It has been used as a sort of experimental vineyard by Lorenzo Corino, and is harvested as a field blend.
As with all Case Corini wines, this wine is made with minimal intervention, no added sulfites, native yeast fermentation, vegan, and following the principles of regenerative agriculture, biodynamic and organic farming.
This is an aromatic late harvest skin contact Orange wine from the natural wine 'legend' Lorenzo Corino and his son Guido. The color of rust orange opens to a complex bouquet of orange blossom, candied fruits, caramel and pine leading to a fresh taste of apricots with some mineral savory-ness, pleasant tannins, lovely texture. It is balanced with a long finish. This vegan wine is made naturally, with no intervention of any kind made and no sulfites added. It is a super interesting wine for those who enjoy muscat natives and orange wines. The name Ciabot del Moreno refers to the small wine hut (part of the Piedmontese wine 'ways and culture) in the area where the single vineyard is (Moreto). A lot of local stories are born around these "ciabot". The 70 year old vineyard with different Moscato biotypes is 230m high in Santo Stefano Belbo, 15 min south of Costigliole d'Asti and a half hour east of Alba. After a gentle crushing, fermentation starts with native yeast fermentation and wines are left with skin contact for 2-3 weeks, followed by 6 months of aging in wooden barrels.
Case Corini is located in Costigliole d’Asti, Piedmont, Italy.
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