After the Second World War Marco Curto’s father established a farm in order to raise animals and cultivate peaches, hazelnuts, apples and grapes only partially vinified. After having succeeded his father, Marco devoted most of its energy to growing vines and producing wine, partially bottled privately and partially sold to wholesalers, as bulk wine. Today in the winery Marco takes care of cultivating the vineyard, and his daughter Nadia works at the cellar winemaking, since 2002.
Cultivation techniques are organical and characterized by fertilisation of the soil with manure, use of pheromone traps to combat insects and total ban on the use of herbicides. From such a healthy soil comes this Barolo la Foia 2014. The grapes of Nebbiolo, which needs more time to mature, are handpicked, during the late harvest, and collected in small areated baskets of wicker. A few days before the harvest Marco collects some baskets of grapes to create the “pied de cuve” that allows the fermentation to start with the yeasts naturally present on the skins. After the fermentation, with frequent manual replacements and fillings, the wine macerates for about 20 days and then plays the malolactic before being placed to mature in large barrels of 20-30 hectoliters for 2 years. The last step is bottling, without filtration, and a refinement of about a year in glass.
This vintage shows a bright garnet red color with orange edge and scents which start with sour cherry and crispy cherry balanced by licorice root and china branch, then come damp underbrush, dried leaves and mushrooms and a final touch of incense. The sip is dry and clean with a great balance between acidity, minerality and tannins, with a very long salty and bloody finish.
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