Founded in the early 1990s by Franco Pittatore and Fiorella Sacchetto, with Carlo Sacchetto helping unite the two families’ land, Bric Cenciurio is now run by brothers Alessandro and Alberto Pittatore. The family estate farms around 18 hectares across Barolo, Novello, La Morra, Castellinaldo and Magliano Alfieri.

Made from two vineyards in the municipality of Barolo, on south-east-facing slopes at 320 metres. The 40-year-old Guyot-trained vines grow in Tortonian soils of blue, yellow and grey marl, at around 4,000 vines per hectare and an average yield of about 1 kg of grapes per vine.

Hand harvested in 20 kg crates in the second week of October and carefully selected before crushing. The must macerates on the skins in temperature-controlled stainless-steel tanks for at least 15 days. The wine matures for 24 months in Slavonian oak barrels of different shapes, followed by six months in stainless steel and ten months in bottle.

Garnet red with ruby highlights. An intense bouquet of cinnamon and vanilla with hints of cocoa and coffee leads to a balanced, full-bodied palate, velvety tannins and a persistent finish.

Serve at 16–18°C with red meat, grilled white meat, fish, cheeses or chocolate.

A site-led Barolo combining the elegance of south-east-facing Barolo vineyards with long maturation in Slavonian oak. The producer considers it suitable for 20–25 years of bottle ageing when stored horizontally in cool, humid and dark conditions.

2021 vintage: 94 points Kerin O’Keefe; 90 points Wine Enthusiast; 16.5/20 Jancis Robinson; Two Red Glasses, Gambero Rosso 2026.