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.

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: 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

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: in Slavonian oak barrels
FIRST VINTAGE: 2000
SERVE WITH: roast and braised red meats, game, truffle dishes, mature cheeses

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: on steel and in Slavonian oak barrels
FIRST VINTAGE: 2009
SERVE WITH: pasta with meat sauce, mixed fries and grills, semi-mature cheeses

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: 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

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: 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