Dolcetto D'Alba Nadia Curto 2022

The Dolcetto d'Alba that Nadia Curto offers as part of 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. Fresh summer dishes can be an interesting as well as surprising accompaniment.
The grapes used by Nadia Curto to make her Dolcetto d'Alba come from an area that is particularly suited and even renowned for the cultivation of Nebbiolo. Within the Barolo appellation, in fact, the Annunziata hamlet in the commune of La Morra encompasses the vineyard of the same name, whose most characteristic sub-zone is the Gattera mention: an imposing, centuries-old cedar of Lebanon stands out at the top of the hill, defining the landscape. The gentle slope faces west, at an altitude of 270 metres above sea level, while the soil is composed of the typical blue marl of Sant'Agata Fossili. Harvesting opens the harvest season for the entire estate and takes place between the beginning and middle of September, strictly by hand. A pied de cuve is created a few days in advance, and then spontaneous fermentation begins in full, conducted solely by indigenous yeasts. The use of the rotomacerator keeps the entire mass of grapes moving, controlling the temperature within 30 °C and allowing a shorter maceration, usually of 3 days. Racked into steel tanks, the Dolcetto undergoes malolactic fermentation and, after stabilisation at low winter temperatures, is bottled without clarification or filtration.
The colour of Nadia Curto's Dolcetto d'Alba is a limpid ruby red with a distinctly violet tendency. The aroma is graceful and vinous, traversed by a clear floral scents of violets and a dark pulp of blueberry, plum and then ripe cherry. The fruity scents return on the palate, within a dry and medium-bodied sip, very well integrated between tannin, slight softness and a trail of present freshness.