The same selection of fruit as the Vie Erte Barbaresco, aged eighteen months in slavonian oak foudres. Fine and bright fruit, with good tension. Floral and precise, it develops cherry and spice and a fine, subtle length. This is lovely now, but since it is really a Barbaresco with a little less barrel-ageing, it will undoubtedly keep and develop for many years.
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price discount' for each bottle. Free mainland delivery for all orders over £100.
Mid to pale garnet. Lively sour cherry, smells slightly volatile but only so that it lifts the cherry fruit and light floral aromas. Fine texture, super-dry finesse to the texture. Rather young and unformed. Dry, dry tannins but not in a negative way. Needs time.
16.5+ Julia Harding MW, JancisRobinson.com (Nov 2015)
Light cherry red. Civilised nose with a firm spine and lots of acidity and tannin on the end. Great structure. Definitely needs food but very well done.
16.5/20 Jancis Robinson MW OBE - www.JancisRobinson.com (Aug 2015)
A spellbinding wine made from the barolo grape in Piemonte. A fragrance of dried rose petals and sandalwood (from 18 months in Slavonian oak), tannins clipping at your tongue like a fragrant black tea. Black truffles or vitello tonnato would work.
Victoria Moore, The Daily Telegraph (Jun 2015)
Cigliuti: Full Wine List and Profile
Our introduction to the wines of Cigliuti was a bottle (followed over the ensuing months by several more) of their ‘Briccoserra, a 50/50 Barbera and Nebbiolo blend, many years back in Giuseppe Turi’s restaurant ‘Enoteca Turi’. We had remained fans from a distance, and are delighted now to be able to work so closely with the family. Sisters Claudia and Silvia Cigliuti have now taken over the running of this vineyard from their father Renato. He was the first member of the family to begin bottling his own wine, back in 1964, roughly the same time as other pioneers in the region like Giacosa, but the family can trace its roots on this land back to the late eighteenth century. Most of the vineyard and the winery is on the Serraboella hill, looking over Neive from the east, and it is the Barbaresco Serraboella which is the flagship wine of the estate. This hill, composed of calcareous marl and tufa soils, gives classic wines which combine the textural finesse of clay and the length and longevity of wines from limestone. The vineyards are tended by the family, by hand, with low yields to ensure full ripeness every year.
Nebbiolo must be one of the world's great grape varieties, but it rarely thrives with any virtue outside of its native Piedmont. It is, of course, the variety behind the great wines of Barolo and Barbaresco, but there are other Nebbiolos at less lofty prices that offer that signiature combination of big-boned tannin and structure and delicate violet and tar fruit. Here we offer 'declassified' Barolo from Andrea Oberto, 'declassified' Barbarescos from Sottimano and Cigliuti, aswell as Bricco Maiolica's cracking 'Cumot' Nebbiolo made in the land between the two great regions.
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