Aromas of new leather, pressed rose, ripe black-skinned berry and a whiff of game waft out of the glass. The aromas carry on to the linear, full-bodied palate along with mature Marasca cherry and a mineral note of rusted nail. Bright acidity and taut fine-grained tannins provide support. Producer Information Silvia, our resident Italian expert, first met Nadia Curto at a wine fair in Verona. She was impressed with Nadia’s knowledge and passion for Nebbiolo, as well as the bottle of Barolo la Foia they shared, and a firm friendship was struck. When Robert and I tasted through Nadia’s wines recently we were both immediately taken by their quality. They are exactly the kind of characterful, terroir driven wines we love and we are excited to offer them for the first time. Based in La Morra, in the east of the Barolo zone, Nadia’s roots run deep, influencing her organic approach to viticulture, as well as her wine making style. Her uncle is the famous Elio Altare, a leading light in Barolo’s modern revival, while her father specialised in traditional wines. Nadia has taken influences from both, while adding her own enthusiasm and character. La Morra is known for producing perfumed and expressive Barolos, medium bodied, elegant and not quite as structured as some of the other villages. One of its undisputed ‘grand cru’ vineyards is the Arborina, made famous by Uncle Elio amongst others. Here we find Nadia’s Nebbiolo and Barbera vines. Nadia joined her parent’s Curto Marco estate in 2000. Comprised of just 4ha of vines, its small size means everything can be done by hand. Nadia takes great pleasure in hoeing the rows and feels she knows her vines intimately, and can perceive their needs. Only organic treatments are used, natural manure, pheromones traps rather than insecticides, Nadia knows that for her vines to be happy, the environment they grow in must be healthy and natural. All picking is by hand, into small crates. Yields are kept low. In the winery fermentations happen naturally and the wines are bottled unfiltered and unfined, the better to preserve their natural freshness and vitality.
