“Fratelli Cigliuti winery is located in the hamlet of Serraboella in Neive, one of the three municipalities where Barbaresco is produced, at an altitude of about 350 meters above sea level.
The winery has been owned by the Cigliuti family for about four generations and remains as for today an entirely family-run reality. The name Fratelli Cigliuti (the Cigliuti brothers) was given by Renato’s father and uncle who, until 1964, sold grapes and wine in bulk to local private customers. Renato started working in the vineyard after attending elementary school, at the time when many young people were leaving the countryside in search of a job in the city. He’s always had a great passion for vineyards and he therefore decided to continue his family’s activity. He nonetheless operated an important shift in the philosophy with respect to the fashion of the time: he decided to focus on quality, starting to reduce the yields per hectare, already in the 1960’s, when very few producers were doing this, and starting from 1964 he decided to bolle and label the production. Renato had two daughters and as such he decided not to invest on enlarging the property, as winemaking was, at the time, a purely male profession. Against all odds, both Claudia and Silvia decided to keep the family passion alive and they are now the next generation in the winery.”
“Today the winery extends over 7.5 hectares of vineyards, 6 of which are located in the geographical indication Serraboella and 1.5 hectares in the geographical indication Bricco di Neive. The family (Renato, Dina and their daughters Claudia and Silvia) directly takes care of all the production phases, from the work in the vineyard and in the cellar to the sale of wines. Renato and Dina have taught their daughters that wine is made in the vineyard and not in the cellar, therefore the time dedicated to the vineyard is 90%. They work with the highest respect for the environment, maintaining the biodiversity of wild herbs which vary from vineyard to vineyard and reducing to the maximum the treatments which are based on copper and sulfur. In summertime, the vines undergo an important thinning out according to the climatic trend of the season, in order to obtain a good concentration of fruit and a structure adequate to the vintage.
The philosophy is to produce wines which have their own personality and in which it is possible to find the characteristics and the identity of the soil of origin and of the vintage.
Total production is about 35,000 bottles.”
