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2010 Renato Corino Barolo

ITEM 8318996 - Removed from a professional wine storage facility

Bidder Amount Total
Item Sold Amount Date
I8381271 1 $35 Aug 14, 2022
Front Item Photo


96James Suckling

This is a rich and wonderful Barolo with dried fruits, spices and light meat character. ItÍs full body, with round and velvety tannins and a fresh, clean finish.

90Stephen Tanzer

...Brooding aromas of dark fruits, cocoa powder, espresso and spices. Juicy, concentrated and backward, with dark fruit and spice flavors accented by dried herbs, mint and pepper. Well done.

16Jancis Robinson

Very tight at first but with aeration cherry and spice notes rise up. Generous, ripe-fruit finish.


Renato Corino

Renato Corino is the Piedmont estate of Renato Corino, who in 2006 took half of his family’s historic estate and started his own label. His brother Giuliano took the other half of the estate and now makes wine under his name. Renato has a 20-acre estate planted to Nebbiolo, Barbera and Dolcetto. Both brothers are known for their classic Barolos.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.