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Nadia Curto

Nadia Curto, like her cousin Silvia Altare, is just bursting with energy! A visit with Nadia is sure to put a smile on your face, and not just because the wines are good!

Tekstboks: PICTURE OF FAMILY

Nadia Curto’s parents, Marco and Adele, have been cultivating their 4 hectares of vineyards for over 60 years. In 2000, Nadia joined the family winery, and have been running it for many years now.

Winemaking

Modernist or Traditionalist? If there is anyone I know that doesn’t “belong” in any boxes, it’s Nadia Curto. Her winemaking style is influenced by both her father and her uncle, and she applies the different methods to different wines. Does it matter what style you prefer, if your wines are good? I don’t think so.

Fun fact

Both the Barolo Arborina and the Barolo La Foia are made with grapes from the Arborina vineyard. However, the winemaking methods are very different. With the Barolo Arborina, Nadia applies her uncle Elio’s method with short maceration and ageing in barrique. The Barolo La Foia undergoes a longer maceration and ages in larger barrels.

Wines

Wines available in:
Norway
Italy
Spain
USA
& more

Barolo Arborina

Tekstboks: PICTURE OF BOTTLE Nadia Curto Barolo Arborina

The Barolo Arborina from Nadia Curto is made in the “modern way” with short maceration time and ageing in small barrique. The plants are located in the Arborina vineyard in La Morra, with a south exposure at an altitude of about 270-300 m a.s.l.

BASIC INFORMATION

Product name: Barolo Arborina
Grape: 
100% Nebbiolo
Classification: DOCG
Number of bottles produced: 5000
Color: Garnet red
Fragrance:
Spicy with hint of rose petals, fruity with balsamic notes
Taste:
Elegant, austere, fruity
Food pairing:
Braised meats

VINIFICATION (Wine-making)

Method: Fermentation takes place in rotary fermenters
Temperature:
30 – 32 degrees Celsius
Length: 5 day maceration
Ageing: 2 years in Barrique
Minimum aging in bottle: 1 year

VINEYARD

Vineyard: Arborina 
Soil: 
marna stone with clay and sand
Exposure: South

Barolo La Foia

Tekstboks: PICTURE OF BOTTLE Nadia Curto Barolo La Foia

The grapes for this wine is also located in Arborina, but Nadia uses a different method of vinification. With the Barolo La Foia, the wine undergoes long maceration and ages in bigger barrels (30 – 40 HL). The plants are located at an altitude of about 270-300 m a.s.l and have east, south-east exposure.

BASIC INFORMATION

Product name: Barolo La Foia
Grape: 
100% Nebbiolo
Classification: DOCG
Number of bottles produced: 7000
Color: Bright garnet red
Fragrance:
Spicy with hint of rose petals, liquorice, leather
Taste: Austere, full, elegant
Food pairing: Braised meats, aged cheese

VINIFICATION (Wine-making)

Method: Manual repassing and pressing
Temperature:
30 – 32 degrees Celsius
Length: 20 day maceration
Ageing: 2 in oak barrels (20 or 30 HL)
Minimum aging in bottle: 1 year

VINEYARD

Vineyard: Arborina 
Soil: 
marna stone with clay and sand
Exposure: South east

Langhe Nebbiolo

Tekstboks: PICTURE OF BOTTLE Nadia Curto Langhe Nebbiolo

BASIC INFORMATION

Product name: Langhe Nebbiolo
Grape: 
100% Nebbiolo
Classification: DOC
Number of bottles produced: 2000
Color: Garnet red
Fragrance:
Roses, red fruits, spices
Taste:
Elegant yet structured. Fresh.
Food pairing:
Pasta, meat, cheese, salami

VINIFICATION (Wine-making)

Method: Manual repassing and pressing
Length:
15 day maceration
Ageing: Aged in oak for about 1 year

VINEYARD

Vineyard: Arborina
Soil:  marna stone with clay and sand

Barbera d’Alba

Tekstboks: PICTURE OF BOTTLE Nadia Curto Barbera

BASIC INFORMATION

Product name: Barbera d’Alba
Grape: 
100% Barbera
Classification: DOC
Number of bottles produced: 3000
Color: Deep ruby red
Fragrance:
Blackcurrant, black cherries, blackberries
Taste:
Fresh acidity, long finish, red fruits
Food pairing:
Cheese and cured meats

VINIFICATION (Wine-making)

Method: Fermentation in rotary fermenters
Temperature:
30 – 32 degrees Celsius
Length: 5 day maceration
Ageing: 4 months in wood

VINEYARD

Vineyard: Arborina
Soil:  marna stone with clay and sand
Exposure: South

Dolcetto d’Alba

Tekstboks: PICTURE OF BOTTLE

BASIC INFORMATION

Product name: Dolcetto d’Alba
Grape: 
100% Dolcetto
Classification: DOC
Number of bottles produced: 3500
Color: Ruby red with purple tendencies
Fragrance:
Violet, cherry, plum, blueberry
Taste:
Fruity, easy to drink
Food pairing:
Pizza, light dishes, aperitivo

VINIFICATION (Wine-making)

Temperature: About 30 degrees Celsius
Length: 4 day maceration
Ageing: Stainless steel tanks

VINEYARD

Vineyard: Gattera
Exposure:  West – Northwest

Langhe Freisa

Tekstboks: PICTURE OF BOTTLE

BASIC INFORMATION

Product name: Langhe Freisa
Grape: 
100% Freisa
Classification: n/a
Number of bottles produced: 1000
Color: Ruby red
Fragrance:
Vegetable, fruity, spicy
Taste:
Rustic wine, rich tannins, good acidity
Food pairing:
Fatty foods, cheese, cold cuts

VINIFICATION (Wine-making)

Method:
Temperature:

Length: 8 day maceration
Ageing: Stainless steel tanks

VINEYARD

Vineyard: Arborina
Soil:  marna stone with clay and sand

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