Nadia Curto - Barolo Arborina

Nadia Curto - Barolo Arborina

2020
€64,00
Skip to product information
Nadia Curto - Barolo Arborina

Nadia Curto - Barolo Arborina

Arborina rendered with precision, depth, and refined structural clarity.

  • Elegant
  • Structured
  • Floral
  • Persistent
Type
Red
Grapes
Nebbiolo
Place
Piemonte, Italy
0,75 L 14,5% €64,00
Vintage

Free shipping over €150 in Germany · Pickup in Berlin

How it tastes

In the glass

A poised and site-driven Barolo expressing Arborina’s balance between finesse and power.

Profile

Body LightFull
Acidity SoftBright
Grip SilkyGrippy
Wild side CleanFunky

Nose

Red cherry, wild strawberry, and dried rose, layered with sweet spice, crushed stone, and a subtle balsamic nuance.

Palate

Medium- to full-bodied with vibrant acidity and finely grained tannins. Red fruit remains bright and lifted, carried by floral tones and a mineral backbone that gives direction and composure. Structure is firm yet proportioned.

Finish

Long and composed, with sustained rose notes, gentle spice, and a refined drying grip.

“Darker, more mineral and opulent, yet built to stay drinkable.”

How to serve

Getting the best out of it

Temperature

Cellar temperature, never warm. Open it an hour ahead and give it air; too warm and the alcohol takes over.

Air

A lot. Decant it an hour before, or open it two hours ahead: air is what tames young tannin, and the layers come apart, each one distinct. No decanter? Pour it into a jug, then back into the bottle.

When to drink

Still young. Drink it now with a long decant and rich food, or wait: the 2020 should be at its best from around 2028 to 2038, the 2021 from around 2029 to 2039. Time softens the tannin and brings out earth, leather and dried cherry, while the acidity keeps it fresh.

Once open

Very little sulphur, so less protection, but the tannin helps: best on the first two days, rounder on day two. Cork in, cool place. 2–3 days.

How to pair it

This is a structured red

Tannin loves protein and fat: they soften each other. The bigger the wine, the heartier the dish.

Match

Flavours that echo the wine.

  • Red meat (steak, roast beef)
  • Slow-cooked stews and braises
  • Mushrooms and truffle
  • Game (venison, wild boar)

Contrast

Opposites that make each other better.

  • Fatty cuts (ribeye, short rib)
  • Duck and goose
  • Rich meat sauces (ragù)

Careful with

Combinations that flatten the wine.

  • Fish
  • Very spicy food
  • Artichokes and asparagus

Terroir & winemaking

From the vineyard to the bottle

The south-facing side of the Arborina hill: darker, more concentrated, a more modern reading of Barolo.

Vines
100% Nebbiolo.
Soils
Marl, with sandstone in the upper part of the hill pushing the roots deep.
Farming
Sustainable practices with manual harvest and careful vineyard management.
Cellar
Aged in barrique, in the modernist style Nadia absorbed working with her uncle Elio Altare.
Additions
Minimal sulphur.

Where it's from · Piemonte, Italy

LA MORRA

La Morra sits at the western edge of the Barolo zone, one of its highest and most panoramic communes. Compared to villages such as Serralunga d’Alba or Monforte, La Morra’s soils contain a higher proportion of Tortonian calcareous marl — lighter, more fertile formations rich in limestone and clay.

The winemaker · La Morra, Langhe, Piedmont, Italy

Nadia Curto

Langhe wines shaped by La Morra’s limestone finesse and classical restraint.

Nadia Curto represents a new generation rooted firmly in Langhe tradition. Based in La Morra, her work is grounded in family vineyards while shaped by a clear, thoughtful personal direction. Rather than modernizing through technique or chasing stylistic trends, she has chosen refinement through precision — understanding her sites parcel by parcel and adapting her cellar practices accordingly.

"In La Morra, elegance is not a choice — it is what the soil gives you if you listen carefully."
Meet Nadia Curto →
Nadia Curto
Style
Traditionally framed Langhe wines with clarity and structural precision
Vineyard
Hillside parcels in La Morra on calcareous clay soils
Farming
Sustainable, hands-on viticulture with careful parcel management
Winemaking
Classical macerations, measured extraction, ageing in large neutral oak
Signature
Perfumed Nebbiolo and structured reds shaped by La Morra’s limestone-driven finesse

More from Nadia Curto

View all

Good to know

Questions we get a lot

Is this a natural wine?

All our wines come from small growers who farm organically or biodynamically and keep intervention in the cellar to a minimum: native yeasts, little or no added sulphites. Every producer has their own approach; the details are in “From the vineyard to the bottle” above.

Why is it a bit cloudy, or is there sediment?

Many of our wines are bottled unfiltered. A light haze or some sediment is natural and harmless: stand the bottle upright for a few hours and pour gently.

How long does it keep once open?

It depends on the wine (see “Once open” above). As a rule: cork back in and keep it in the fridge, reds included.

When will my order arrive?

We ship Tuesday to Saturday, usually right away. In Germany delivery takes 2–3 working days; rates for every country are on our shipping page.

Can I pick up in Berlin?

Yes. Choose pickup at checkout and collect your order at our shop in Berlin.