About the Wine
The Cigliuti Langhe Nebbiolo comes from young vines, showing a mix of ripe fruit, floral notes, and spicy characters, as well as some savoury notes of cedar and tobacco. The fermentation in steel and then ageing in steel and Slavonian oak barrels helps to emphasise the fruit, with very little oak influence in the wine. This is definitely a food wine, and it will go really well with pasta dishes.
The Langhe area of Piemonte is home to a vast array of grape varieties, such as Arneis, Chardonnay, Riesling, Sauvignon Blanc, Barbera, Cabernet Sauvignon, Dolcetto, and Nebbiolo. You may find that many of the Langhe DOC wines are as good as or even better than some DOCG wines made nearby.
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.