Established in 1881, Pio Cesare, now run by fifth generation Pio Boffa, was one of the very first producers to believe in the potential and quality of the great wines of Piemonte and to export to the UK. A ceaseless devotion to the individuality of each of the region’s wines informs Pio’s choices in the vineyards and cellar. He applies a ‘minimal intervention’ philosophy to wine making, creating wines that year after year, are ranked among the world’s best wines.
The grapes are sourced exclusively from family owned vineyards in the village of Treiso; from one of the best sites in the area on the ‘Il Bricco’ estate and the great hill of San Stefanetto.
The grapes are hand-harvested, then gently pressed and fermented on the skins for 20 days at 25 to 26°C in stainless steel. 35% of the wine is then aged in mid-toasted French oak (a third new) for 30 months. The remaining 65% spends three years in 20 to 50 hectolitre casks.
Heavy rain in the winter months replenished water reserves in the soil. This meant that later in the year, when the weather was extremely hot and dry, especially in mid-August, the vines did not suffer hydric stress. Consequently, harvest was brought forward but the wines produced were elegant and well-balanced.
Ruby red in colour. Perfumes of ripe blackberry fruit and dried cherries mixed with sweet spice leather and herbal notes. The warm summer has produced a rich and opulent wine which is approachable and forward in its youth. It is full-bodied with typical Nebbiolo tannins and a little less acidity than usual, giving it greater richness and instant appeal.
Serve with red meat dishes, game or seasonal truffle, mature cheeses.
Serve at 16-18°C.
90 Points Wine Advocate, Monica Larner & Antonio Galloni
Barbaresco DOCG, Piemonte