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
91-94/100 Vinous, Antonio Galloni
"Cigliuti's 2016 Barbaresco Vie Erte is usually a bit more harmonious at this stage than it is today, but that is likely a good sign for its potential development. Even so, it is easy to see that the 2016 has quite a bit of resonance and power. There is a lot to look forward to here. I can't wait to taste the 2016 from bottle."
16.5/20 JancisRobinson.com, Julia Harding
"Lightish ruby with a touch of brick at the rim. Complex aromas and flavours of red fruit, dried tomato, and the first signs of maturity – mulched leaves, but very slight and giving a slight umami character. Texture is thick and chalky even though the tannins are paper-fine. Lots of freshness in the texture as well as the acidity. From Bricco di Neive. Sandy soils, vines aged 20 years. 26 months in big Slavonian oak. (JH)." Drink 2020 - 2030
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