Barbaresco ‘Serraboella’, Cigliuti
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.