Dolcetto D'Alba Nadia Curto 2023

The Dolcetto d’Alba that Nadia Curto offers within her traditional range of labels is undoubtedly a valid homage to the family tradition of the Langhe par excellence, where it becomes a daily companion at the table. Dishes of fresh summer cuisine can be an interesting and surprising accompaniment.

The grapes with which Nadia Curto produces her Dolcetto d’Alba come from a particularly suited and even renowned area for the cultivation of Nebbiolo. Within the Barolo denomination, in fact, the Annunziata fraction of the municipality of La Morra contains the homonymous vineyard, whose most characteristic subzone is represented by the Gattera mention: an imposing centuries-old cedar of Lebanon stands at the top of the hill, defining the landscape. The gentle slope is oriented towards the west, at an altitude of 270 meters above sea level, while the soil is composed of the typical blue marls of Sant’Agata Fossili. The harvest opens the collection season for the entire company and takes place between the beginning and the middle of September, strictly by hand. A pied de cuve is created a few days in advance, to then start the spontaneous fermentation completely, conducted solely by indigenous yeasts. The use of the rotomacerator allows for the entire mass of grapes to be kept in motion, controlling the temperature within 30 °C and allowing for a shorter maceration, usually of 3 days. Racked into steel tanks, the Dolcetto undergoes malolactic fermentation and, after stabilization at low external winter temperatures, is bottled without clarifications or filtrations.

The color of Nadia Curto's Dolcetto d’Alba expresses itself with a clear ruby red with a distinctly violet tendency. The aroma is light and vinous, crossed by a clear floral note of violet and by a dark pulp of blueberry, plum, and then ripe cherry. The fruity notes return on the palate, within a dry sip of medium body, very well integrated between tannin, slight softness, and a lingering freshness.