TAPS Winebar

Azienda Agricola Cigliuti

Barbera d'Alba Campass



DEEP & POWERFULL


Cigliuti's most powerful Barbera is a wine that nicely illustrates the grape's potential. The grapes grow on a more clayey, southeastern portion of the Serraboella field. Juicy and intense with strawberries, stone fruits and some oak flavor. The slightly heavier soil and cooler sun exposure than the field area with Nebbiolo ensures that the grape's fine acidity is preserved despite the oak barrel aging. The fruit from the vines, which is at least 25 years old, is fermented for a long time in steel tanks with regular overpumps extracting flavors. The wine is aged in 18 month 1st and 2nd year barrels of French oak, which slightly dampens the acid and adds tannin structure.


DYB & KRAFTIG


Cigliuti's kraftigste Barbera er en vin, der fint illustrerer druens potentiale m.h.t. dybde og nuancerigdom. Druerne vokser på en mere leret, sydøstvendt del af den velestimerede Serraboella mark. Saftig og intens med jordbær, stenfrugter og et vist fadlagringspræg som ung. Den lidt tungere jord og køligere soleksponering end markdelen med Nebbiolo sikrer, at druens fine syre bevares trods fadlagringen. Frugten fra vinstokke, der er mindst 25 år, gæres længe i ståltank med regelmæssige overpumpninger, der udtrækker smagsstoffer. Vinen lagres 18 mdr. 1.- og 2. års barriques af fransk eg, som dæmper vinsyren lidt og tilfører tanninstruktur.


FACTS


Country: Italy

Region: Piemonte

Winery: Azienda Agricola Cigliuti

Year: 2017

Type: Red

Grapes: Barbera

Alcohol: 14%

Aging: Oak barrels

Closure: Cork

Winemaking: Traditional


ABOUT THE WINERY


AZIENDA AGRICOLA CIGLIUTI


The smaller family property is located in Neive northeast of Alba in Piemonte, overlooking the Barbaresco Town Tower in the distance. Renato, who runs the domain with his wife and two daughters, has totally changed the standards of the property: He was one of the first in the area to thin grapes in the fields so heavily that neighbors thought he was crazy. He is fully focused on terroir: the local soil conditions interact with the grape. The careful fieldwork is the basis for the quality; harvested by hand in smaller plastic boxes so that the grapes are not pressed, and minimum intervention is practiced in the cellar, where only natural yeast is used. The winery has a red star in the renowned Italian wine guide Gamero Rosso, which means that they have received the maximum character, 3 red glasses, 10 times.


Den mindre familieejendom ligger i Neive nordøst for Alba i Piemonte, med udsigt til Barbaresco's bytårn i det fjerne. Renato, der driver domænet med sin kone og to døtre, har totalt ændret standarderne på ejendommen: Han var en af de første i området til at udtynde druer i markerne så kraftigt, at naboer syntes, han var skør. Han har fuldt fokus på terroir: de lokale jordbundsforholdenes samspil med druen. Det omhyggelige markarbejde er basis for kvaliteten; der høstes i hånden i mindre plastkasser, så druerne ikke trykkes itu, og der praktiseres minimum-intervention i kælderen, hvor der kun bruges naturgær. Vingården har en rød stjerne i den anerkendte italienske vinguide Gamero Rosso, hvilket betyder, at de har fået den maksimale karakter, 3 røde glas, 10 gange.


General grape descriptions



Barbera


No grape has known such a dramatic upgrade in its fortunes and image in the last 20 years than Barbera in Piemonte, north-west Italy.

This grape was once regarded as rather ordinary, partly because it was so widely planted, the most common Piemontese grape in fact. Light, tart Barbera was the everyday drinking wine on Piemontese tables, something to wash down the wondrous local cuisine and its succession of courses, paving the way on special occasions for a bottle of a serious red wine made from Nebbiolo.

The man who first put Barbera on a pedestal, or at least demonstrated that it was capable of making serious wine rather than local mouthwash, was the late Giacomo Bologna of the Braida estate whose Bricco dell'Uccellone was the first internationally marketed Barbera. The wine, which has since been followed by hundreds of increasingly expensive imitators, owed its distinction to two factors, much lower-than-usual yields and ageing in French oak barriques.


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