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
100% Nebbiolo from 15-year-old vines from the Barbaresco cru of Bricco di Neive. The site is 350m above sea level on calcareous and sandy soils. The fruit is fermented and macerated in steel vats at controlled temperatures before maturation of 26 months in Slavonian oak barrels.
Freshly cut flowers, mint, pine, crushed rocks and small red berries lift from the glass in the 2016 Barbaresco Vie Erte. The flavors are bright and crystalline throughout. Despite the warm vintage, the Vie Erte retains gorgeous freshness and energy. There is a lot to like in this precise, mid-weight Barbaresco from Cigliuti. The Vie Erte spent 26 months in cask, quite long by today's standards in Barbaresco, where the minimum oak requirement has come down to nine months from twelve.