Barbaresco 'Serraboella', Cigliuti
From 60 year old, southwest-facing vines planted in calcareous soil in the Serraboella cru at 350 meters 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 8 years old) depending upon the vintage.
Approximately 580 cases produced annually. First produced in 1964.
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