Here's a fresh and fruit-forward red wine to enjoy at a late spring barbecue on the terrace or patio. Light and lean, the F.lli Cigliuti 2019 Langhe Nebbiolo is tonic and bright with wild cherry, cassis and hints of sour fruit. There are dustings of crushed white pepper as well. To the palate, this simple expression of Nebbiolo in a 5,000-bottle release is nicely streamlined and honest.

The Cigliuti 2013 Langhe Nebbiolo delivers a mix of delicate floral intensity contrasted against the inner power and linearity that comes so naturally to this noble grape variety from Piedmont. This wine is embellished with extra layers of spice, resin and cola.

The estate’s 2010 Langhe Nebbiolo is essentially the same juice as the Barbaresco Vigna Erte but given a shorter elevage consisting of five months in steel and five months in cask. Dark red berries, flowers, tobacco, spices and minerals burst from the glass. The 2010 is an interesting wine, as the structure and depth of the fruit is easily of Barbaresco-level quality. In a sense, this fruit is almost too good for Langhe Nebbiolo. On the other hand, it is a very serious wine for the money – maybe too serious. Ideally the 2010 needs time for the tannins to soften. Anticipated maturity: 2014-2020. Cigliuti is one of the many small, family-run estates that embodies the finest of the artisan traditions of Piedmont. I found a lot to like in these current releases. The 2009 Barbareschi showed quite well, even though they had been bottled just prior to my visit. They are fresh, vibrant wines with lovely balance for the year. The 2010s are shaping up to be even better, but they are at least a year away from hitting the market. Claudia Cigliuti describes 2009 as a vintage with heavy snowfall in the winter and considerable rain during the spring. The summer was warmer than normal, which resulted in a slightly early harvest that started on September 8 and finished with the Nebbiolo being brought in between the 20th and 25th. Cigliuti makes two Barbareschi. The Vie Erte (formerly Vigne Erte) is aged in cask, while the Serraboella is aged 60% in cask and 40% in French oak. 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