Case Corini Achille 2016 《醇酒系列-I064 》

- The vineyard’s location, the “genius loci”, the beauty: the fundamental choices that will characterise it for decades
— 擁有保護本土主義的濃厚色彩。
- The soil: a "living organism", to be preserved in its functions.
— 土壤的生物有機性，乃是栽種出上等葡萄之根本。
- The grape varieties: historically grown and cultivated on the site, both for their low environmental impact and for their ability to give to the wine original values
— 運用原生葡萄，配合當地的風土，才能發揮葡萄最佳的原始風味。
- The old vineyards: necessary to preserve the genetic fingerprint and to obtain more complexity in the wines.
— 必然保護老葡萄園和葡萄樹的遺傳基因，酒的層次將會更復雜。
- The verification of results: with BSQ (biological soil quality), we can measure its vitality and functionality, with the Carbon Footprint, we can quantify the amount of CO2 emitted throughout the production process and thus the real environmental sustainability of production
— 嚴密監察釀酒過程中二氧化碳的排放量，追隨對環境可持續發展的釀酒方法。
- The cellar: Metodo Corino wines are made with grapes only, without any kind of additive or physical or mechanical subtraction, including SO2 (sulphites).
— 只需種出好葡萄，不人為或用機器干預、不添加二氧化硫。
- The production size: artisanal, up to a maximum of 45,000 litres / year
— 每家酒莊產量每年不超過4500L

Lorenzo Corino 的酒詮釋了人類、土壤與葡萄品種之間的互動，以不干預自然環境為本，無添加、無 Sulphites，採用天然酵母，能夠自然的就盡量自然，令葡萄園跟周遭環境達至平衡和諧，他的理念影響著眾多其他意大利的酒莊和釀酒師，讓他們也一起踏上自然酒之路。

一般的 Barbera 都是輕盈且相對較少單寧，需要依靠橡木桶增大酒的骨架和陳存力，而隨著歲月的消磨，果味漸退，酒只剩低木桶的原素，那整支酒就變得失衡了。品嚐 Lorenzo Corino的Barbera ，從來沒有感到柔弱的單寜，反之是完完全全靠濃郁的水果撐起了整支酒，你喝一口他家的酒在腦海裡就會閃過置身於葡萄園的畫面，仿佛手裡握著一串串的葡萄，一口又一口的咬著新鮮的葡萄，顆顆豐滿多汁，這就是自然酒的魔力🤤，小編在意大利一試難忘，從此愛上Lorenzo Corino 的酒

Lorenzo Corino ：「The GRAPE is the only component that should give rise to the future wine. MAN is the craftsman and the architect of the vineyard and of wine as a wholesome and original product」