Very Happy to Offer
2016 Cigliuti Dolcetto d’Alba $120 6pack
This is the last vintage of their stupendous Dolcetto! They have replanted these prime vineyards with Nebbiolo. We are so sad to see this delicious gem go, but lucky for us there will be more Barbaresco to go around! Fermentation and maceration in stainless steel. The wine is aged 9 months in stainless steel before release.
2014 Cigliluti Barbaresco Serraboella $348 6pack
From 25-55 year old vines planted in calcareous soil in the Serraboella cru at 350 m above sea level. Fermentation and maceration: 15-20 days in steel vats at controlled temperatures with indigenous yeasts. FERMENTATION AND MACERATION: in steel vats at controlled temperatures AGEING: 26 months in 70% in Slavonian oak casks and 30% in tonneaux (mostly used, up to 6 years old) Slavonian oak casks and French oak mid-sized casks. Approximately 580 cases produced annually. First produced in 1964.
Renato Cigliuti may produce some of the best Barbaresco you’ve never heard of, but he is, first and foremost, a farmer. In fact, he comes from four generations of farmers who have tilled the Langhe soils to support their families. Today the winery is run by his daughters Claudia and Silvia Cigliuti, with Renato and his wife Dina supervising.
