IT1992-22
Nadia Curto
Curto Marco di Curto L'informale
Piedmont , Italy
| Type: | Still Red Wine |
| Varietals: | Nebbiolo 60% Dolcetto 40% |
| Region: | Piedmont , Barolo |
| Vineyard Size: | 1 ha |
| Planted: | Dolcetto (1960), Nebbiolo (2020) |
| Soil: | marl soils |
| 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. |
| 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 |
| Winemaker: | Nadia Curto |
| Elevage: | 1 year stainless-steel tank |
| ABV | 13.5% | SO2 | 40 mg/l | Size | 750ml |
ABOUT THIS BOTTLE
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.
