Wines

Azienda Agricola F.lli Cigliuti has always treasured skill, passion, knowledge of the terroir, sensitivity and attention to detail. In this simple family-run business, all these elements have interacted for four generations with the precise aim of producing wines that express the terroir they come from to the full. The result is a total of about 30,000 bottles a year.

 


Bottiglia_BarbarescoSerraboella

Barbaresco Serraboella

DOCG

GRAPE VARIETY:   100% Nebbiolo

PRODUCTION ZONE:  Neive

CRU:      Serraboella

LOCATION: Southwest

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: calcareous

VINE AGE: 25-55 years

YIELD PER HECTARE: about 4000-4500 Kg

PRUNING:  upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 26 months in Slavonian oak casks and French oak mid-sized casks

FIRST VINTAGE: 1964

SERVE WITH: roast and braised red meats, game, truffle dishes, mature cheeses

 

 


Bottiglia_BarbarescoVieErte

Barbaresco Vie Erte

DOCG

GRAPE VARIETY: 100% Nebbiolo

PRODUCTION ZONE: Neive

CRU: Bricco di Neive

LOCATION: Southwest

ALTITUDINE: 350 m above sea level

SOIL COMPOSITION: calcareous, sandy

VINE AGE: 15 years

YIELD PER HECTARE: about 4000 -4500 Kg

PRUNING:  upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 26 months in Slavonian oak barrels

FIRST VINTAGE: 2000

SERVE WITH: roast and braised red meats, game, truffle dishes, mature cheeses

 

 


Bottiglia_LangheRossoBriccoserra

Langhe Rosso Briccoserra

DOC

GRAPE VARIETY: 50% Nebbiolo and 50% Barbera

PRODUCTION ZONE: Neive

CRUS: Bricco di Neive and Serraboella

LOCATION:  Barbera in Southeast – Nebbiolo in Southwest

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: calcareous, sandy, clayey

AVERAGE VINE AGE: 35 years

YIELD PER HECTARE: about 4000 – 4500 Kg

PRUNING:  upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 18 months in French oak barriques

FIRST VINTAGE : 1985

SERVE WITH: roast and braised red meats, game, mature and blue cheeses

 

 


Bottiglia_LangheNebbiolo

Langhe Nebbiolo

DOC

GRAPE VARIETY: 100% Nebbiolo

PRODUCTION ZONE: Neive

CRU: Bricco di Neive

LOCATION: Southwest

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: calcareous, sandy

VINE AGE: 15 years

YIELD PER HECTARE: 4000 – 4500 Kg

PRUNING: upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 5 months on steel and 5 months in Slavonian oak barrels

FIRST VINTAGE: 2009

SERVE WITH: pasta with meat sauce, mixed fries and grills, semi-mature cheeses

 

 


Bottiglia_BarberadAlbaCampass

Barbera d’Alba Campass

DOC

GRAPE VARIETY: 100% Barbera

PRODUCTION ZONE: Neive

VINEYARD: Campass in the Serraboella cru

LOCATION: Southeast

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: clayey

VINE AGE: 25 years

YIELD PER HECTARE: about 5000 – 5500 Kg

PRUNING: upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 18 months in new and second-use French oak barriques

FIRST VINTAGE: 2000

SERVE WITH: roast and grilled white and red meat, pasta with meat sauce, risottos and soups, semi-mature cheeses, cured meats

 

 


Bottiglia_BarberadAlbaSerraboella

Barbera d’Alba Vigna Serraboella

DOC

GRAPE VARIETY: 100% Barbera

PRODUCTION ZONE: Neive

CRU: Serraboella

LOCATION: Southeast

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: clayey

VERAGE VINE AGE: 15 years

YIELD PER HECTARE: about 5000 – 5500  Kg

PRUNING: upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 18 months in second- and third-use French oak barriques

FIRST VINTAGE: 1964

SERVE WITH: roast and grilled white and red meats, pasta with meat sauces, risottos and soups, semi-mature cheeses, cured meats

 

 


Bottiglia_DolcettoAlba

Dolcetto d’Alba

DOC

GRAPE VARIETY: 100% Dolcetto

PRODUCTION ZONE: Neive

CRU: Serraboella

LOCATION: Southwest

ALTITUDE: 350 m above sea level

SOIL COMPOSITION: Calcareous

AVERAGE VINE AGE: 20 years

YIELD PER HECTARE: About 4500 Kg

PRUNING:  upwards Guyot training

FERMENTATION AND MACERATION: in steel vats at controlled temperatures

AGEING: 9 months in steel vats

FIRST VINTAGE: 1964

SERVE WITH: cold cuts, pastas and soups, white meats