Bric Cenciurio
Via Roma. 24 - 12060 Barolo (Cn)
Tel. 0173/56317 - Fax: 0173/56317
E-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.
Web site: www.briccenciurio.com

Year founded: 1993
Owner: Pittatore Sacchetto Fiorella, Pittatore Alessandro and Alberto

INFORMATION

Total vineyard area: 7,5
Hectares planted to nebbiolo for Barolo: 2,1
Vineyards : Costa di Rose
Age of Vineyards: 18-45
Production: 6500 bottles
Winery visits possible: Yes (by telephone reservation)
Retail sales at winery: Yes

Winery location:
downtown Barolo
 
 

 

NOVITA'

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Wines produced: Roero Arneis, Roero Arneis "Sito dei Fossili", Barbera d'Alba Superiore, Barbera d'Alba Superiore "Naunda", Langhe Nebbiolo
Barolos produced and quantity: Barolo Costa di Rose 3.000-5.000 bottles
First year Barolo production: 1999
Bric Cenciurio, the name for a small strip of hill in the commune of Castellinaldo, near Roero, is really the latest addition to the ranks of Barolo producers, founded in 1994, when Franco Pittore, on the winemaking staff of a famous winery of Barolo, joined his brother-in-law Carlo Sacchetto to purchase land in the Roero and to produce wine himself, utilising fruit from his own vineyard as well in the Costa di Rose area of the Barolo zone.
Their goal was a single winery sourcing from both Pittatore’s Barolo vineyards and from the Sacchetto family’s grapes in Magliano Alfieri. An ambitious goal, but not impossible, except that fate intervened tragically two years later, when Franco Pittatore lost his life in a tractor accident in his vineyards in Barolo in 1996.
His brother-in-law Carlo Sacchetto then took up the reins to bring their dream to fruition. He was assisted by Franco’s sister, Fiorella, and by his sons, Alessandro e Alberto, who decided to follow their father’s path, attending the Scuola Enologica di Alba and relying on the expert hand of winemaking consultant Gianfranco Cordero.
Including the Roero land, the winery has currently 10 hectares under vine, planted to arneis (which is produced in fully three versions, one steel-fermented, one in oak, and the third a botrytised-grape passito), barbera, nebbiolo d’Alba, and others, at Magliano Alfieri and Castellinaldo.
The Nebbiolo for Barolo grows in the prestigious Costa di Rose area, in a vineyard of barely 2 hectares, with vines from 12 to 25-30 years old.
Fortune often favours the brave, and Bric Cenciurio’s debut as a Barolo producer coincided, mirabile dictu, with the great vintage of 1999, when they produced about 3,000 bottles. The 1999, 2000, and 2001 vintages are fairly modern in style, but not excessively so, with fermentations of average length (ca. 10 days) and maturation in used French oak tonneaux for about 24 months, followed by a year in steel.
Future plans call for a gradual increase in production of the current Barolo (the present vineyards would supply for up to 10-12,000 bottles), as well as the creation of another