true, great wines are fruits of great earth. And the vineyards of Cigliuti
are and always have been par excellence in every aspect of terroir
– from the training of the vines to the harvesting of the grapes – producing
incredible Piedmont wines that have a family’s story to tell.
and his family, own and operate their 4th generation Piedmont wine
estate named by Renato’s father and uncle, who used to sell whole grapes and
unbottled wine at the local markets. However, it wasn’t until 1964 that Renato
(pictured with daughters) began bottling and selling Nebbiolo-based wine
under the family’s name from the fruits of their vineyards.
a genuine Italian famiglia (family) run operation in every aspect
in that his wife Dina, and their two daughters Claudia and Silvia, also oversee
production from the plantings to bottling – but that wasn’t the original game
plan! Over the initial years, Renato didn’t expand his winery a great deal
because he didn’t think his daughters would be interested in working the land.
Well, Claudia (pictured with our John) and Silvia proved him
wrong. What started as summer help in the vineyards within a few years became a
“natural” for them to cultivate the same work and passion as their father.
Barbera from the Campass single vineyard in the Serraboella cru with a
southeastern exposure at 350m above sea level. Clay soils. 30 year old vines.
Fermentation and maceration: 8-12 days in steel vats at controlled temperatures
with indigenous yeasts. Aged 18 months part in new barriques and part in second
and third passage barriques. Approximately 330 cases produced annually.
cherry, plum, smoke, licorice, tobacco and menthol infuse the 2015 Barbera
d'Alba Campass. A bold, racy wine, the 2015 has much to say, in a more
flamboyant, racy style than the Serraboella. The Serraboella emerges from a
single parcel of older vines in the Serraboella hillside. The 2015 spent 18
months in oak, with about 50% new French oak barriques. Even at this early
stage the French oak is nicely integrated. Galloni