2015 Cigliuti Barbaresco Serraboella

From 25-55 year old vines planted in calcareous soil in the  Serraboella cru at 350 m above sea level.

Fermentation and maceration: 15-20 days in steel vats at controlled temperatures with indigenous yeasts.

Aging: 26 months in 70% in Slavonian oak casks and 30% in French oak tonneaux (mostly used, up to 6 years old).

Approximately 580 cases produced annually.  First produced in 1964.