PREMIUM CASE WINE DESCRIPTION - JANUARY 2026
CIGLIUTI – Barbaresco Serraboella DOCG
Antonio Galloni - Vinous: 95
Pronunciation: “bar-bah-RES-koh”
Grape: Nebbiolo, Piedmont’s noble red grape, celebrated for its elegance, aromatic complexity, and longevity.
Region: Serraboella cru, Neive, Barbaresco DOCG. South-facing slopes with calcareous-clay soils produce wines of structure, precision, and aromatic depth.
Tasting Notes: Garnet red with orange highlights. Aromas of rose petals, red cherry, dried herbs, licorice, and subtle spice. The palate is refined yet structured, with firm but polished tannins, bright acidity, and a long, savoury finish.
Vinification & Ageing: Traditional fermentation followed by ageing in large oak casks to preserve terroir expression.
Ageing Potential: 10–20+ years, developing notes of truffle, leather, and forest floor with time.
Food Pairing: Braised meats, game, mushroom dishes, truffle-based recipes, and aged cheeses.
Fun Fact: Serraboella is one of Neive’s most historic crus, known for producing Barbarescos with both power and finesse.
Discover more about this producer: Cigliuti
FATTORIA ANTANO – Montefalco Sagrantino DOCG
Pronunciation: “sah-grahn-TEE-noh”
Grape: Sagrantino, an indigenous Umbrian grape famous for its intensity, structure, and exceptionally high tannins.
Region: Montefalco, Umbria. Clay-rich soils and a warm continental climate allow full phenolic ripeness and concentration.
Tasting Notes: Deep ruby to almost inky purple. Aromas of black cherry, blackberry, dried herbs, spice, cocoa, and leather. Full-bodied and powerful, with dense tannins, balanced acidity, and a long, persistent finish.
Vinification & Ageing: Extended maceration followed by ageing in oak to soften tannins and add complexity.
Ageing Potential: 15–25 years, evolving toward balsamic, earthy, and savoury notes.
Food Pairing: Slow-cooked meats, lamb, stews, wild boar, and aged pecorino.
Fun Fact: Sagrantino was traditionally produced as a sweet wine; its modern dry style is one of Italy’s most structured reds.
Discover more about this producer: Fattoria Antano
SUAVIA – Soave Classico DOC Monte Carbonare
Pronunciation: “swah-veh”
Grape: Garganega, the principal grape of Soave, valued for its elegance, minerality, and ageing capacity.
Region: Soave Classico, Veneto. Monte Carbonare’s volcanic basalt soils and high-altitude vineyards give the wine its distinctive mineral profile.
Tasting Notes: Pale straw yellow. Aromas of citrus, white peach, chamomile, and wet stone. The palate is precise and linear, with bright acidity, pronounced minerality, and a long, saline finish.
Vinification & Ageing: Fermented in stainless steel; extended ageing on fine lees for texture and depth.
Ageing Potential: 5–10 years, gaining complexity and savoury nuances with time.
Food Pairing: Shellfish, risotto, vegetable dishes, fresh pasta, and mild cheeses.
Fun Fact: Monte Carbonare is named after its dark volcanic soils, which are key to this wine’s intense mineral character.
