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L'informale - 2021

The harvest of Dolcetto takes place in the middle of September, while Nebbiolo is normally picked at the end of September-October. The grapes, harvested by hand, are crushed, de-stemmed and fermented without the addition of selected yeasts. The Dolcetto remains in the roto-fermentor for around 3 days, with the skins in constant movement. After the maceration it is racked into stainless-steel tanks. Here it finishes the alcoholic and malolactic fermentation. The Nebbiolo remains in contact with its skins for 2 weeks and then is racked into a stainless-steel tank to complete the fermentations. The two wines are blended in springtime and then bottled in the summer without clarification or filtration. The taste is fresh, fruity and tannic; it is characterized by vinous hints, black berries, cherries …very juicy wine.

  • Brand: Curto Marco
  • Region:Piedmont
  • Sub-Region:Cuneo
  • Commune/Village:La Morra
  • Varietal:Nebbiolo 60% Dolcetto 40%
  • Color:Red
  • Alcohol:13.5%
  • Size:750ml

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  • Country:Italy
  • How much so2 added:40 mg/l
  • Climate:In La Morra, the summers are warm and mostly clear and the winters are very cold, snowy, and partly cloudy. Over the course of the year, the temperature typically varies from 31°F to 83°F and is rarely below 24°F or above 90°F.
  • Soil:marl soils
  • Vineyard Size:1 ha
  • Vine Age (year planted):Dolcetto (1960), Nebbiolo (2020)
  • Fermentation:Spontaneous fermentation. The Dolcetto spends 3 days in the roto-fermentor, and finishes the fermentation in stainless-steel tanks; whereas the Nebbiolo remains in contact with its skins around 2 weeks, before being racked into stainless-steel. The wines are blended in springtime
  • Elevage:1 year stainless-steel tank
  • Winemaker Name:Nadia Curto
  • Fining:In January the young wines are put at the cold temperature of the winter so we have a natural sedimentation and stabilization.
  • Total Production:500 cases
  • Sustainable Practice:Yes

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