Nadia Curto
Introduction
Nadia Curto, a native of La Morra in Piedmont, Italy, grew up immersed in viticulture through her father Marco, a seasoned grower, and her uncle Elio Altare, a trailblazing Barolo producer who mentored her. After obtaining an Economics degree from the University of Torino, she initially pursued other paths but returned to the family business in 2002, driven by inherited passion and hands-on experience. The family has tended 4 hectares in the Annunziata hamlet for over 60 years, evolving from mixed farming to dedicated winemaking, where Nadia now leads with a mix of respect for tradition and forward-thinking adaptations.
Introduction
Situated in La Morra's Annunziata, the Curto winery prioritizes organic, uncertified practices like natural manure fertilization, manual vineyard work, pheromone traps for pest control, and hand harvesting to preserve grape integrity. In the cellar, Nadia uses spontaneous wild yeast fermentation, avoids filtration or fining, and adds only minimal sulfites, producing around 20,000 bottles annually of reds including Dolcetto, Barbera, Freisa, Nebbiolo, and Barolo in both classic and subtly modern styles that balance structure, aromatics, and approachability while reflecting terroir and climate shifts.
Nadia Curto
Introduction
Nadia Curto, a native of La Morra in Piedmont, Italy, grew up immersed in viticulture through her father Marco, a seasoned grower, and her uncle Elio Altare, a trailblazing Barolo producer who mentored her. After obtaining an Economics degree from the University of Torino, she initially pursued other paths but returned to the family business in 2002, driven by inherited passion and hands-on experience. The family has tended 4 hectares in the Annunziata hamlet for over 60 years, evolving from mixed farming to dedicated winemaking, where Nadia now leads with a mix of respect for tradition and forward-thinking adaptations.
Introduction
Situated in La Morra's Annunziata, the Curto winery prioritizes organic, uncertified practices like natural manure fertilization, manual vineyard work, pheromone traps for pest control, and hand harvesting to preserve grape integrity. In the cellar, Nadia uses spontaneous wild yeast fermentation, avoids filtration or fining, and adds only minimal sulfites, producing around 20,000 bottles annually of reds including Dolcetto, Barbera, Freisa, Nebbiolo, and Barolo in both classic and subtly modern styles that balance structure, aromatics, and approachability while reflecting terroir and climate shifts.
Nadia Curto
Introduction
Nadia Curto, a native of La Morra in Piedmont, Italy, grew up immersed in viticulture through her father Marco, a seasoned grower, and her uncle Elio Altare, a trailblazing Barolo producer who mentored her. After obtaining an Economics degree from the University of Torino, she initially pursued other paths but returned to the family business in 2002, driven by inherited passion and hands-on experience. The family has tended 4 hectares in the Annunziata hamlet for over 60 years, evolving from mixed farming to dedicated winemaking, where Nadia now leads with a mix of respect for tradition and forward-thinking adaptations.
Introduction
Situated in La Morra's Annunziata, the Curto winery prioritizes organic, uncertified practices like natural manure fertilization, manual vineyard work, pheromone traps for pest control, and hand harvesting to preserve grape integrity. In the cellar, Nadia uses spontaneous wild yeast fermentation, avoids filtration or fining, and adds only minimal sulfites, producing around 20,000 bottles annually of reds including Dolcetto, Barbera, Freisa, Nebbiolo, and Barolo in both classic and subtly modern styles that balance structure, aromatics, and approachability while reflecting terroir and climate shifts.