Nadia, Marco and Adele’s Curto, founders of the company, have been personally involved in cultivating their 4 hectares of vineyard for over 60 years, moving in harmony with nature, as they have always done, taking care that every plant in every season has the right attention, respecting the environment and the naturalness of the products. The limitation of the quantity produced also gives better grapes and avoids the wear and tear of plants that are stronger. In the vinification, both traditional tanks with manual pumping over and punching down are used, as well as a roto-fermenter, that is a horizontal tank with an internal blade that keeps the must in continuous movement giving a very intense aromatic extraction. Fermentation takes place without the addiction of external yeasts, to express territoriality to the maximum. Finally, the wines are neither filtered nor clarified.
Dolcetto d'Alba DOC
The geographical area is La Morra (Cn), Gattera District. The vineyard 270 mt above sea level is 100% Dolcetto grapes trained in Guyot. The vinification consists in 3 days of rotomacerator, then the alcoholic fermentation is completed in steel where the malolactic fermentation takes place. After there is a cold decantation, the wine is unfiltered and unclarified. The aging is on the fine lees until bottling where the refermentation takes place without disgorging. The production is about 3500 bottles/year.