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The Pio Cesare family takes a modern approach to quality winemaking. Their unique method stresses minimal intervention to produce wines of particularly supple flavor expression. A ceaseless devotion to the individuality of each of the region's wines informs Pio's choices in the cellar: shorter maceration, separate lot fermentation, judicious selection for barrel and large cask aging, and bottling schedules determined by the ideal structure of each wine rather than by the thirst of the market. This allows Pio Cesare to supply wines of varying weight, ageability, and drinkability as determined by the vineyard rather than the fashion. Year after year, the wines of Pio Cesare are ranked among the world's best. From world-class Barolo and Barbaresco to crisp Cortese and sweet Moscato, the wines of Pio Cesare offer exceptional quality and variety.
Winemaker Notes
Barolo is the most fascinating of all the Pio Cesare wines and features an air of aristocracy and a domineering personality. Yet the Barolo is rich with hidden hues enjoyed by those who take the time to savor the wine. Our Barolo is intentionally “traditional,” austere and important and a wine to be approached thoughtfully. Both the Pio Cesare name and our reputation have been connected with this magnificent wine for over one hundred years.
Tasting Notes
The color is an intense glossy garnet, with orange reflections. The bouquet is ethereal, with hints of violets, blackberry jam, licorice and cloves. The palate is dry and austere with lengthy tannins. The wine ends with a long concentrated finish accompanied by a lingering hint of almonds.
Winemaking
The Nebbiolo grapes used to produce Pio’s Barolo come from the family vineyards around the village of Serralunga d’Alba. Our own grapes account for about 70% of our production, and we also source grapes from the most favorable areas in Castiglione Falletto and Monforte, the same stock we have used for the last hundred years. The grapes from Serralunga give a full body, those from Castiglione Falletto offer an ethereal and tempting nose, and the fruits from Monforte provide class and a refined nature.
The harvest is the foundation upon which we build the Barolo. Each grape is hand-selected, a long, slow process that can take up to three weeks, during the end of October and the beginning of November. Next the grapes are soft pressed and fermented at 25 to 26 degrees and in contact with the skins for 20 to 25 days. There is a long maturation in French oak, well beyond the terms imposed by the DOCG in order to give our Barolo its personal mark.
Technical Information
Blend: 100% Nebbiolo
Aging: 30% in new French oak for 2.5 years
50% in new Slavonian oak barrels for 3 years
Wine Alcohol: 14%
Winemaker Notes
Barolo is the most fascinating of all the Pio Cesare wines and features an air of aristocracy and a domineering personality. Yet the Barolo is rich with hidden hues enjoyed by those who take the time to savor the wine. Our Barolo is intentionally “traditional,” austere and important and a wine to be approached thoughtfully. Both the Pio Cesare name and our reputation have been connected with this magnificent wine for over one hundred years.
Tasting Notes
The color is an intense glossy garnet, with orange reflections. The bouquet is ethereal, with hints of violets, blackberry jam, licorice and cloves. The palate is dry and austere with lengthy tannins. The wine ends with a long concentrated finish accompanied by a lingering hint of almonds.
Winemaking
The Nebbiolo grapes used to produce Pio’s Barolo come from the family vineyards around the village of Serralunga d’Alba. Our own grapes account for about 70% of our production, and we also source grapes from the most favorable areas in Castiglione Falletto and Monforte, the same stock we have used for the last hundred years. The grapes from Serralunga give a full body, those from Castiglione Falletto offer an ethereal and tempting nose, and the fruits from Monforte provide class and a refined nature.
The harvest is the foundation upon which we build the Barolo. Each grape is hand-selected, a long, slow process that can take up to three weeks, during the end of October and the beginning of November. Next the grapes are soft pressed and fermented at 25 to 26 degrees and in contact with the skins for 20 to 25 days. There is a long maturation in French oak, well beyond the terms imposed by the DOCG in order to give our Barolo its personal mark.
Technical Information
Blend: 100% Nebbiolo
Aging: 30% in new French oak for 2.5 years
50% in new Slavonian oak barrels for 3 years
Wine Alcohol: 14%