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2014 Cigliuti Barbaresco Vie Erte

Light label condition issue

Removed from a professional wine storage facility

Ends Sunday, 7pm Pacific


93Wine Spectator

...burst of cherry is aligned with leather, tar and tobacco flavors in this dense red. Verges on licorice and menthol elements, settling into ripe cherry and fruitcake notes on the long finish.

93+ Vinous / IWC

The flavors are bright, precise and finely sculpted, with veins of supporting tannin and lively acidity that give the wine energy... Bright red stone fruit, chalk, mint, white pepper and expressive floral notes linger on the persistent, pointed finish.

93Wine Enthusiast

Crushed mint, wild berry and pressed rose aromas mingle with a whiff of pipe tobacco. On the juicy, savory palate, lithe, polished tannins and bright acidity seamlessly support succulent Marasca cherry, raspberry compote, orange zest, star anise and baking spice.

17Jancis Robinson

Gorgeous cool raspberry nose and fine raspberry and cherry palate. Firm tannins, yet elegant, long...


Italy, Piedmont, Barbaresco

Barbaresco is one of the two most acclaimed DOCGs in Piedmont, the other being Barolo. Located just a few miles north of Barolo, Barbaresco is a small town of fewer than 700 people and 1,680 vineyard acres, making it less than half the size of the Barolo DOCG. The other communes in this DOCG of rolling hills are Neive and Treiso. As in Barolo, the DOCG requires that Barbaresco DOCG wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. By the late 20th century respected producers were making outstanding Nebbiolos, as well as Nebbiolo blends that do not carry the DOCG label. Barbaresco was made a DOC in 1966 and upgraded to a DCOG in 1980. DOCG Barbaresco must be aged a minimum of two years, with a minimum of one year in wood. Barbarescos are regarded as more subtle and refined than Barolos, and more approachable when young.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.