Founded in the early 1990s, Bric Cenciurio began when two families brought together their vineyards in Barolo and Roero with a shared goal of producing wines rooted firmly in place and tradition. Today, that philosophy remains at the heart of the estate. Vineyard work is carried out almost entirely by hand.

Rather than maximizing production, the family has deliberately left portions of its property as natural woodland, helping preserve biodiversity and create a balanced vineyard microclimate. Their holdings stretch across the contrasting landscapes of Barolo, Novello, Castellinaldo, and Magliano Alfieri, allowing each vineyard to reflect its own soil, exposure, and growing conditions.

Chef Jonathan J. Simpson has created a multi-course menu to accompany the wines, bringing each pairing together with thoughtful dishes as balanced as the wine itself.

Join us for a rare opportunity to experience Bric Cenciurio through the people behind every bottle.