About the Wine
The Cigliuti Barbera Serraboella comes from vines with an average age of 15 years, so the wine is showing wonderful complexity that this vine development brings. The wine show beautiful fruit (dark cherry and plum), and some mocha and spice savouriness that adds to the enjoyment.
To give the wine some structure but without too many wood characters, it was matured for 18 months in a mix of second- and third-use oak. The Serraboella can be enjoyed with grilled white or red meats, pasta, cured meats, risotto, or cheeses, either now or in a few years.
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.