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
92-95/100 Vinous, Antonio Galloni
"The 2016 Barbaresco Serraboella is quite a bit more put together than the Vie Erte. A powerful, deep wine, the 2016 exudes concentration and textural richness from start to finish. The 2016 is naturally an infant, but it, too, is shaping up to be superb. Firm grippy tannins extend the finish effortlessly."
94/100 The Wine Front, Gary Walsh (2014 vintage)
"Red cherry, strawberry, aniseed, floral perfume. Medium-bodied, silty tannin, mouth-perfume, succulent red fruits and liquorice, fresh but rich, light pumice stone tannin trailing on the finish. Altogether very nice." Drink 2022 - 2032+
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