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Pio Cesare Barolo DOCG 2010

Producer Information

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.

Vineyards

The grapes are sourced from family owned vineyards in Serralunga d’Alba (Ornato), Grinzane Cavour (Gustava), La Morra (Roncaglie) and Barolo-Novello (Ravera). The balance of the grapes comes from other exclusive vineyards owned by growers, who have been providing grapes to the Pio Cesare family for generations.

Winemaking

The grapes are hand-picked, then gently pressed and fermented at 25° to 26°C. Vinification takes place in stainless steel tanks, with skin contact for 20-25 days. The wine is then aged in mid-toasted French oak for three years: 70% in 20 to 50 hectolitre casks; 30% in barriques.

Vintage Information

“2010 is a classic Piemontese vintage producing wines rich in tannin, not dissimilar to 2008, it is a vintage that will certainly impress Barolo lovers”, says Pio Boffa of Pio Cesare. In contrast to 2009, the wines are richer and more structured with more ageing potential. The temperatures throughout the growing season were cool, allowing the grapes to ripen slowly enhancing the aromatic expression of the grapes. At Pio Cesare, harvest took place from 1st-10th October assisted by sunny days which allowed the grapes to mature to perfection. The grapes harvested were healthy, producing wines with excellent purity of fruit and finesse.

Tasting Note

Pale ruby red in colour. Perfumes of red cherry fruit, spice, dried fruits and a subtle nuttiness, which follow on to the palate. Notable structure with grippy tannins and wonderful length.

Food Pairing

Ideal with steak tartar, truffle, porcini dishes, duck, guinea fowl, veal, braised beef, cheese.

Serving Suggestion

Serve at 16-18°C.

Press

96 Points James Suckling, April 2014

Barolo DOCG, Piemonte
100% Nebbiolo
Natural cork
14.5%
0.4 g/l
5.68 g/l
3.62

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