BARBERA D'ALBA
2016 Serraboella Cigliuti
| Grapes | Barbera |
| Colour | Red |
| Origin | Italy, Piedmont |
| District | Alba |
| ABV | 15.5% |
| Vineyard | Serraboella |
Lovely glossy, black cherry and blackberry fragrance, with notes of violets and roses. The palate is rich, yet fresh, black fruit, spice and lovely polished tannins, great intensity and length. Drinking range: 2019 - 2025 L&S (Mar 2019)
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Or, check the RELATED PRODUCTS below for different vintages or wines of a similar style.
The 2016 Barbera d'Alba Vigna Serraboella, just bottled, is fabulous. Dark, textured and yet also light on its feet and vibrant, the 2016 is a rockstar wine. Hints of lavender, menthol, plum, licorice and espresso round out this super-expressive, silky Barbera from Cigliuti. The 2016 spent 18 months in oak, equal parts cask and used 500-liter tonneaux. Don't miss it. Drinking range: 2019 - 2024 Rating: 91 Antonio Galloni, www.vinous.com (Jun 2019)
Deep cherry red. Ripe, dark and rich in black and red fruit on the nose. Lovely richness on the palate too but much more savoury than I expected. Full of dark fruit but there's a dry finesse thanks to the tannins. Long, chewy finish. Very satisfying. Drinking range: 2020 - 2026 Rating: 16.5 Julia Harding MW, www.JancisRobinson.com (Apr 2019)
Cigliuti
Sisters Claudia and Silvia Cigliuti took 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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Julia Harding MW, www.JancisRobinson.com
2021 DOLCETTO DI DIANO D'ALBA Bricco Maiolica
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