Lorenzo Corino: il Prof., il vino naturale e il metodo scientifico

We already met Professor Lorenzo Corino in our article on Fattoria La Maliosa, the beautiful Maremma farm in the Saturnia area, where, together with the owner, he developed a scientific method for producing grapes and natural wine: the Corino Method.

Professor Lorenzo Corino tells us about his "Corino Method" for producing grapes and natural wine.

Rresearcher and winemaker of Corini Houses, in Costigliole d'Asti, the Professor Lorenzo Corino he signed over 90 scientific publications on viticulture and worked at the Ministry of Agriculture's Viticulture and Oenology research centers. He also managed the family's predominantly wine-producing property, Case Corini, in Costigliole d'Asti.

Professor Corino's collaboration with La Maliosa Farm

Since 2013 he has also been involved in La Maliosa Farm. Together with the owner of the farm, the very kind Antonella Manuli, they patented a scientific method, the Corino Method, precisely, for the production of grapes and natural wine, through an innovative production process in the vineyard and in the cellar.

Its purpose is the production of original wines, respecting the environment and for a concrete overall economic sustainability, he explains. Something very concrete in the often impalpable world of organic and superb wines: “There nature It's competition, not romance, the concept of natural wine It's overused, productions with minimal intervention but very professional”, says Professor Lorenzo Corino.

What does the Corino Method consist of?

Today, however, we are not in Maremma, but in Mongardino, in the province of Asti, Piedmont, in a hilly area of Sabbie Astiane, during the harvest in the Barla vineyard. It is the toponym of a place, extending for approximately 2.4 hectares in a slight amphitheater shape.
The Barbera vines are particularly old (85/90 years) and are rare in this area. The land is covered in grass spontaneously; therefore, the flora varies throughout the year. Vineyard management is predominantly manual, with the grass under the vines mowed with a scythe. Average yields range between 18 and 25 hl/ha.

Lorenzo Corino shows us a Barbera strain that is apparently dead but from rootstock regrowth a was performed bud grafting. This way the plant is recovered and will be immediately productive, aided by an extensive root system that is still alive. Small interventions of conservative nature of the heritage old vineyards, which we could almost define as heroic if Prof. Corino didn't mock himself so much, like a good serious and reserved Piedmontese.

What is surprising is the attention to the smallest detail, almost as if he knew the life, death and miracles of every plant he deals with. He tries as much as possible to give space to live to the constituent parts of the screws, always with maximum respect of the base. Where a normal farmer would not hesitate to prune, to remove, here it is preserved by thinking about the future.

A useful intervention for the purpose of combating wood diseases (for example esca disease) is cleaning (slupping) of the stumps in order to facilitate the passage of air and water.

The importance of slupatura in the Corino Method

The Corino Method also regulates how prepare a new vineyard systemThe farm also requires some uncultivated spaces as well as a certain percentage of woodland with local trees.

In the cellar, consolidated experience gained over the years with this type of production is required.
The key moment lies in the right harvest; the grapes transformed into must evolve, thanks to the local yeasts, into wine after a medium-long maceration. No additives of any kind are used, including SO2.
Subsequently the wine is followed in its logical evolution

A 'light' viticulture that favors the conservation of the productive capacity of the vineyards over time, in the most suitable places and with artisanal cultivation interventions and where man is the main actor.
We try to preserve or even increase the soil vitality (biological quality of soils), the beauty of the environment, the health of workers and consumers.

**Lorenzo Corino: “Each plant is like an individual“**

We walk fascinated among the rows of vines that the professor seems to know like the back of his hand, perhaps even better. Each vine has a problem and Lorenzo Corino is the solutionThis one we have in front of us, for example, needs air, it needs to be cut a little, opened up, precisely to prevent pathogenic fungi from drying it out from the inside. The terrible bait sickness, precisely.

It is important to consider carefully that each old plant represents a specific individuality that we need to know how to manage to preserve their future, especially the old ones, those from 80 or 90 years ago, exactly as happens with human beings who, as they get older, tend to accentuate the differences between them.

“We passed by" – says the professor – "from the green revolution of the 70s, with high productions and extensive use of agrochemicals, to the xenophilia of international grape varieties. It's time for think forward-looking: if you pollute the landscape with aggressive interventions we lose our wealth»”.

“The Professor tells us” – “«In the 1970s, there was a certain tendency towards high production, the use of non-local grape varieties, and the consistent use of agrochemicals and herbicides; this period is definitely over and the negative consequences, such as environmental pollution, are still present.
We need to think far-sightedly: if we pollute the land, we will lose our heritage."

The importance of biodiversity for the Corino Method

Let's look at thegrapes to be harvestedWith Barbera it is essential to try to obtain medium-small bunches and grapes. We also try to have a few bunches of grapes slightly wiltingThis gives the wine highly original flavors. The Barbera grape, from old vines, is capable of a high sugar synthesis balanced by a balanced acidity. This is the main characteristic of this cultivar, which can reach an alcohol content of up to 17%, as was the case in 1947.

To be able to achieve a Balanced Barbera And above all, longevity is more feasible with older, more experienced vines. However, Lorenzo Corino's challenge is another: achieving the right flavor. Pruning remains a crucial moment for the success of the entire cycle. The winter pruning, of course, but also the spring and summer pruning.

Lorenzo Corino has been practicing a model for more than 40 years. Everything is dynamic especially in biology and agriculture but now an important stage has been consolidated.

To learn more: “Vineyards, Wine, Life: my natural thoughts“, author: Lorenzo Corino. Enjoy your reading.

📍FOR MORE INFORMATION:

👉 Fattoria La Maliosa, artisans of naturalness, healthiness, and sustainability

👉 In the paradise of Bolgheri, the great healthiness of organic and biodynamic farming

👉 Really organic: how organic can a product be defined?

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