This is the last vintage of their stupendous Dolcetto! They have replanted these prime vineyards with Nebbiolo. We are so sad to see this delicious gem go, but lucky for us there will be more Barbaresco to go around! Fermentation and maceration in stainless steel. The wine is aged 9 months in stainless steel before release. Renato Cigliuti may produce some of the best Barbaresco you’ve never heard of, but he is, first and foremost, a farmer. In fact, he comes from four generations of farmers who have tilled the Langhe soils to support their families. So, it came as a great shock to Renato’s family and their neighbors in the early 1960s when Renato decided to begin green harvesting, a practice utilized by very few producers at the time. His neighbors wanted to have him committed for “throwing away money,” but Renato had a clear idea of what he wanted to accomplish, having always believed that the local Langhe soil was capable of producing high quality, long-lasting wines. Renato warded off his neighbors by explaining to them that if he couldn’t have both quality AND quantity, he preferred to opt for quality. And quality is exactly what he got when he made his first release of 300 bottles of 1964 Barbaresco. Over the years Renato did not expand his winery a great deal, mostly because he didn’t think his daughters would be interested in working the land. But life, as it often does, surprised him. Today the winery is run by Claudia and Silvia Cigliuti, with Renato and his wife Dina supervising.