A mix of raspberry, red currant and cranberry along with dry Italian herbs and dusty soil introduce you to this wine. Counter-acting the bright fruit are firm tannins, a pleasant tartness and a faint bitterness on the finish – classic for Barbera d’Alba and an ideal display of the hillside, very chalky “Serraboella” vineyard, Cigliuti’s home.
This fifth-generation family run winery in Barbaresco is a go-to for honest, quality wines of the grape and place. I like that the 2014 is the current vintage of the Barbera on the market. It’s had a little bit of time to come around.
Winemaking notes: Fermentation and maceration – 15-20 days in steel vats at controlled temperatures with indigenous yeasts. Then 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.
