Nadia Curto
The Nadia Curto winery is located near Borgata Ciotto, in the Annunziata district of La Morra, in one of the most prized terroirs of the Langhe. It is a family-run agricultural business, which has passionately cultivated these lands for generations. Until the Second World War, the estate was still oriented towards subsistence production, which combined animal husbandry, the cultivation of fruit trees, hazelnuts, and a bit of vineyard. Only in recent decades has the estate's focus shifted exclusively to grape cultivation. Initially moving from selling grapes to winemaking in-house and selling bulk wine to the main local wholesalers, then starting to bottle a part of the harvest.
Nadia Curto, after a university education in Economics and Commerce in Turin, worked in various companies before fully dedicating herself to the family estate. In 2002, she began her apprenticeship in the vineyard and winery, also thanks to the valuable advice of her uncle Elio Altare. The first change has been to gradually increase the percentage of bottled wine with the company brand, in order to best enhance the quality of the production. The estate covers a total area of about 4 hectares, cultivated with Nebbiolo, Barbera, and Dolcetto. The cultivation is carried out in a way that respects nature, without the use of chemical products and applying the principles of organic and biodynamic agriculture. Weeding is done mechanically, and only natural fertilizers, sulfur, and copper are used.
The vineyards are managed with low yields, in order to promote the ripening of grapes with concentrated aromas. The harvests are done manually, with the collection of the best selected bunches in small boxes. The fermentations take place using only indigenous yeasts, both in steel tanks with skin maceration, pump-overs, and manual punching down, and in horizontal rotofermenters, which guarantee intense extraction in shorter times. After a maturation period, which varies according to the cuvée and the grape variety, the wines are bottled without being filtered or clarified and with a minimal addition of sulfur.
The Nadia Curto winery is located near Borgata Ciotto, in the Annunziata district of La Morra, in one of the most prized terroirs of the Langhe. It is a family-run agricultural business, which has passionately cultivated these lands for generations. Until the Second World War, the estate was still oriented towards subsistence production, which combined animal husbandry, the cultivation of fruit trees, hazelnuts, and a bit of vineyard. Only in recent decades has the estate's focus shifted exclusively to grape cultivation. Initially moving from selling grapes to winemaking in-house and selling bulk wine to the main local wholesalers, then starting to bottle a part of the harvest.
Nadia Curto, after a university education in Economics and Commerce in Turin, worked in various companies before fully dedicating herself to the family estate. In 2002, she began her apprenticeship in the vineyard and winery, also thanks to the valuable advice of her uncle Elio Altare. The first change has been to gradually increase the percentage of bottled wine with the company brand, in order to best enhance the quality of the production. The estate covers a total area of about 4 hectares, cultivated with Nebbiolo, Barbera, and Dolcetto. The cultivation is carried out in a way that respects nature, without the use of chemical products and applying the principles of organic and biodynamic agriculture. Weeding is done mechanically, and only natural fertilizers, sulfur, and copper are used.
The vineyards are managed with low yields, in order to promote the ripening of grapes with concentrated aromas. The harvests are done manually, with the collection of the best selected bunches in small boxes. The fermentations take place using only indigenous yeasts, both in steel tanks with skin maceration, pump-overs, and manual punching down, and in horizontal rotofermenters, which guarantee intense extraction in shorter times. After a maturation period, which varies according to the cuvée and the grape variety, the wines are bottled without being filtered or clarified and with a minimal addition of sulfur.
