cieck current releases
This wine is inspired by the process of vinifying Erbaluce the way it was done historically in Alto Piemonte. This tradition involved making multiple picks in the vineyard. Each harvest, the team at Cieck makes three separate passes in order to secure the best possible fruit at different ripeness levels.
Fermentation is with native yeast in stainless steel and it is aged sur lie for six months in large, neutral wooden casks. The wine is bottled around 18 months after harvest.
Misobolo Erbaluce di Caruso
Misobolo is a single vineyard Erbaluce and was the first vineyard planted by Remo in the 1970s. The vines are now over 40 years old and low yielding. The vineyard is south-southwest facing on the side of a hill so it has both great exposition and shelter from frost during the winter. The soils are rich in mineral salts.
Fermentation is in stainless steel and the wine is bottled the Spring after harvest.
San Giorgio Spumante DOCG
Each bottle of Cieck's Supmante features the image of a falconer’s hand, serving as a tribute to Remo's family name, Falconieri. San Giorgio refers to the name of the town where the Cieck winery is located. This was the first wine produced by Cieck back in 1985.
It is Méthode Champenoise and made from 100% Erbaluce. Primary fermentation is in stainless steel tanks and the bottled wine rests on its yeasts for 36 months before disgorgement.
Cieck Rosso is a modern interpretation of the wines that were traditionally produced in Canvese. In the past, both wines and vineyards were rarely mono-varietal. People would choose a mixture of grapes that could yield a plentiful harvest every year and produce a harmonious wine.
The Ross is a blend of Barbera 60%, Nebbiolo 15%, Neretto di San Giorgio 20%, and Freisa 5%. Each grape variety is harvested approximately at the same time and co-fermented. The wine is aged in large format neutral oak barrels for 12 months and is bottled about 18 months after harvest.
100% Nebbiolo aged in large neutral oak barrels for 18 to 24 months depending on the vintage.