2020 Cigliuti Barbaresco Serraboella

Its Origins

The Cigliuti family have been in the business for four generations, though it was not until 1964 that Renato Cigliuit, began bottling the wine to sell under their own name, around the time as other pioneers like Giacosa. Most of the vineyard and the winery is on the Serraboella hill, looking over Neive from the east, and it is the Barbaresco Serraboella which is the flagship wine of the estate. This hill, composed of calcareous marl and tufa soils, gives classic wines which combine the textural finesse of clay and the length and longevity of wines from limestone. Of their 8 hectares, 6 are used for vines and 2 for their continuing hazelnut business. The estate is now together with his daughters Claudia and Silvia. The Cigliutis are all organic and practise "lutte raisonee", using only copper sulphate in the vineyards. Work in the cellar is kept to a bare minimum and the wines are left to follow their own natural course. No select yeasts are used, only native. Fermentation is done in stainless steel at controlled temperatures and maturation takes place in Slovenian and French large barrels and barriques. The Barbera is a particularly beautiful wine, one of the best modern style examples of this grape you can find. The Barbaresco is aged in both large old oak barrels (60%) and new barriques (40%).