The Cigliuti family have been in the business for four generations, though it was not until 1964 that Renato, the present winemaker, began bottling the wine to sell. Of their 8 hectares, 6 are used for vines and 2 for their continuing hazelnut business. He is now helped in the cellar by his daughters, Claudia and Silvia. The Cigliutis practise "lutte raisonee", using only copper sulphate in the vineyards. Fermentation is done in stainless steel at controlled temperatures and maturation takes place in Slovenian and French large barrels and barriques. The Dolcetto is aged in big oak barrels for 2-3 months, an immensely attractive red fruited wine, spicy, with bright acidity and for early drinking. The Barbera is a particularly beautiful wine, one of the best modern style examples of this grape you can find. The Briccoserra has traditionally been a blend of Nebbiolo and barbera but now includes 10% Cabernet Sauvignon. Aged for 15 months in new barriques, but with such complexity of flavour that you would hardly know. The Barbaresco is aged in both large old oak barrels (60%) and new barriques (40%).
What The Critics Say
94/100 Vinous, Antonio Galloni
"Just bottled a few weeks before this tasting, the 2015 Barbaresco Serraboella is an infant. Deep, powerful and resonant in the glass, the 2015 should be fabulous once it recovers from its recent bottling. Dark cherry, plum, menthol, licorice and spice notes abound, but the tannins remain imposing. Readers will have to be patient, but that should not be an issue here. This is far from an easygoing 2015." Drink 2022 - 2035
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