The 2006 Briccoserra is a tasty, flavorful red loaded with ripe dark fruit. This medium to full-bodied red possesses outstanding depth and clarity, along with layers of gorgeous aromatics that continue to open up in the glass. Briccoserra is a blend equal parts Nebbiolo and Barbera aged in French oak. Anticipated maturity: 2008-2012. Cigliuti is an estate that doesn’t seem to get much attention these days. To be sure, these are not flashy, obvious wines, yet for the most part they deliver plenty of enjoyment and pleasure.Importers: Indigenous Selections, Fort Lauderdale FL; tel. (954) 530-4021; David Vincent Selection, Union, NJ; tel. (908) 397-9117; Bianco Rosso Imports, Seattle, WA; tel. (206) 781-0702

Although I am not the biggest fan of Piedmontese blends, in some vintages the results can be surprising as is the case with the 2005 Briccosera, which is equal parts Nebbiolo and Barbera aged 18 months in French oak. The Barbera has helped fill out the wine’s core and provided the plump, fragrant fruit while the Nebbiolo contributes aromatics and structure. Ideally the sum is greater than the whole of its parts, which is certainly the case here. From start to finish this is a beautifully-balanced, compelling red. Anticipated maturity: 2008-2015. Cigliuti is an estate that doesn’t seem to get much attention these days. To be sure, these are not flashy, obvious wines, yet for the most part they deliver plenty of enjoyment and pleasure.Importers: Indigenous Selections, Fort Lauderdale FL; tel. (954) 530-4021; David Vincent Selection, Union, NJ; tel. (908) 397-9117; Bianco Rosso Imports, Seattle, WA; tel. (206) 781-0702

The 2001 Briccoserra, one of Piedmont’s first Barbera-Nebbiolo blends, remains one of the better ones. Dark in color with sensations of ripe berries, dark chocolate, rosemary, and thyme, it is ample and solid in texture, lengthy in flow, and with much intensity on the finish. Drink: 2005-2012. Various American importers, including Chambers & Chambers, San Francisco, CA; tel. (415) 642-5500