About This Wine
100% Nebbiolo from 15-year old vines growing on the Bricco di Neive cru Barbaresco site. The vineyard has a southwestern aspect and sits on calcareous, sandy soils at 350m above sea level. The must is fermented in steel vats at controlled temperatures and aged for five months in steel and another five months in Slavonian oak barrels.
| Type | Red Wine |
|---|---|
| Varietal(s) | Nebbiolo |
| Country | Italy |
| Region | Piedmont |
| Brand | Cigliuti |
| Vintage | 2018 |
Wines of Piedmont
In the North-Western corner of Italy, with a backdrop of the visually stunning Alps, Piedmont is a great place to visit for wine tourism. It is also home to some of the most sought-after wines in the country.
Nebbiolo is the region’s most prestigious grape variety, a red variety not seen much in Australia. Wines made from this grape are powerful with remarkably high levels of tannins but a balancing acidity. The Piedmont region offers the grapes with a reliable autumn fog that provides a cooling effect which is particularly beneficial to the growth of Nebbiolo. This pre-harvest fog (“nebbia” in Italian) is actually where the grape’s name comes from. The fog is vital in that it prolongs the time spent on the vine and allows the grapes to achieve full ripeness.
The most famous examples of Nebbiolo come from the appellations (subregions) of Barolo and Barbaresco, known for their ability to age well, firm tannins and distinct smell of tar and roses. Barolo is a big tannic expression of Nebbiolo, while Barbaresco only about 15km away makes a more elegant style. Barolo wines are generally the more expensive of the two and are known to cellar for decades.
By volume however, Barbera is the most planted red grape in Piedmont. This grape makes a juicy, low tannin but high acidity easy-going red. Perhaps somewhat like a lighter style Shiraz.
While there are quite a few white varieties planted in the region, the most notable is Moscato d’Asti, made in a sparkling style in the Asti subregion.
The Wine Front – Black cherry, liquorice root, baking spices and potpourri. Medium bodied, supple and fleshy, almost juicy, then the Nebbiolo tannin extends its friendly and reassuring grip, slips in some savoury stuff like new leather, and closes with perfume and strong black tea flavour and texture. It needs some time in the decanter as a youngster, but still delivers a gorgeous hit of affordable Barbaresco should you fancy going in early.