Lovely fragrant mint, herbs and cherries on the nose, palate is quite sleek, ripe with woodland fruits, rich but ripe tannins, nice depth, some sweetness, decent length. L&S (Apr 2016)
*Case Price: Mix any 12 bottles of wine or 6 bottles of Champagne, Spirits or Fortified to get the 'case price' for each bottle.
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.
The Briccoserra takes its name from the two vineyards it comes from - Bricco di Neive for the Barbera and Serraboella for the Nebbiolo. Renato started making this in order to experiment when French barriques started to appear in Piemonte in the seventies, but he always believed that Barbaresco was better in larger containers. Quite obviously oaky at this stage it has all it takes to integrate this in a year or so and although drinkable from now it will handsomely repay the wait as it is a beautifully sumptuous wine with the rich velvety Barbera complementing the focused drive and length of the Nebbiolo. L&S (Dec 2015)
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