The key to any great producer is their vineyards, and Cigliuti, which is located in Neive in the Barbaresco DOCG zone, happens to farm two of the very best crus, Bricco di Neive and Serraboella. Claudia's hard work in the vineyard and her sister Sivia's hard work in the cellar help produce classically styled wines, with great drinkability. Their top Barbaresco vineyard, Serraboella, includes Barbera vines as well, which are an average of about 25 years in age. The family farms a total of 7.5 hectares, (6 in Serraboella and 1.5 in Bricco di Neive), from which it produces about 30,000 bottles annually.
For the Cigliuti family, 90% of the winemaking process happens in the vineyard, which helps them capture the characteristics of a vintage and the identity of a terroir. Work in the cellar is kept to a bare minimum, only indigenous yeasts are used, and grapes ferment in stainless steel at a controlled temperature. All of the wines age in oak.
This wine, first produced in 1964, is made from 100% Barbera, from small parcels in the Serraboella vineyard, with mostly clay soils. The wine is fermented and macerated for 8-12 days in stainless steel, and aged for 18 months in a combination of large cask and second- and third-use tonneaux. With gorgeous red fruit notes, hints of anise, and spice, it is medium bodied, fresh, and energetic. If you were in Piedmont, this would be what you would be served daily. Its versatility means you can enjoy it with various dishes from a range of cuisines, from vegetarian fare to pastas to meats. Average annual production is only 800 cases, so don’t miss this one!
Azienda Agricola F.lli Cigliuti
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