2010 Serraboella Cigliuti
Cigliuti's 2010 Barbaresco Serraboella is a wine for the exceedingly patient. Big, rich and ample on the palate, the 2010 pulses with dark red and black fruit, smoke, tobacco, savory herbs, menthol, licorice and incense. The firm tannins are going to need time to soften, but once they do, the 2010 will be majestic. Even today, it is super-impressive. Drinking range: 2018 - 2035 Rating: 95 Antonio Galloni, www.vinous.com (Oct 2014)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
The 2010 Barbaresco Serraboella is born from a southwest-facing exposure and 30 to 55-year-old vines planted in limestone soils. Indeed, the wine’s mineral composition shines bright with subtle tones of brimstone and flint. Those dry sensations make for a perfect segue to vibrant cherry and wild berry. Pretty dustings of spice and crushed clove blend into the greater fabric of this well structured Barbaresco. Drinking range: 2016 - 2026 Rating: 92 Monica Larner, The Wine Advocate (www.robertparker.com) (Jun 2014)
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.
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