Fratelli Cigliuti
The Fratelli Cigliuti winery is situated on the Serraboella hill, some 350 metres above sea level overlooking Neive, one of three villages responsible for producing Barbaresco. Renato inherited his father’s 6.5 hectare property which remains family owned and run and is now into its fifth generation with daughters Claudia and Sylvia. Winemaking techniques lean towards the traditional. Estate-grown, handpicked grapes are fermented with native yeasts in stainless steel, then aged in larger Slavonian oak barrels along with some barriques. Dolcetto and Nebbiolo grapes grow in the calcareous soils of the southwest-facing vineyards, while Barbera is cultivated on clayey sites with a south-eastern exposure. The wines show great complexity, minerality and personality.
"A small family estate located on the hill of Serraboella, the production is minuscule and the wines are made with a traditionally simple approach, not pumped up with new wood or made to a style, these are wines of terroir and tradition."
- Nick Stock
Winemaking
100% Nebbiolo from 15-year old vines growing on the Bricco di Neive cru Barbaresco site. The vineyard has a southwestern aspect and sits on calcareous, sandy soils at 350m above sea level. The must is fermented in steel vats at controlled temperatures and aged for five months in steel and another five months in Slavonian oak barrels.
Tasting Notes
Black cherry, liquorice root, baking spices and potpourri. Medium bodied, supple and fleshy, almost juicy, then the Nebbiolo tannin extends its friendly and reassuring grip, slips in some savoury stuff like new leather, and closes with perfume and strong black tea flavour and texture. It needs some time in the decanter as a youngster, but still delivers a gorgeous hit of affordable Barbaresco should you fancy going in early.
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