Pio Cesare Barbaresco DOCG 2011

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.


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.

Vintage Information

The 2011 growing season in Northern Italy was characterised by a warm spring and early flowering. Very little rain and higher than average temperatures early on in the year culminated in a moderate summer. However, the warm weather returned in mid-August, which accelerated the final stages of ripening.

Although many hailed 2010 as a standout year in Northern Italy, may critics have praised 2011 as an underrated year with seductive, intense and rich wines.

Tasting Note

Classic and elegant Barbaresco with aromas of red cherries, orange zest and white pepper.

Food Pairing

Serve with red meat dishes, game or seasonal truffle, mature cheeses.

Serving Suggestion

Serve at 16-18°C.


Antonio Galloni: 94 Points

“Pio Cesare’s 2011 Barbaresco is gorgeous. The super-classic bouquet laced with sweet red cherry, orange peel, mint, spice and white pepper is enticing. Generous and layered on the palate, the Barbaresco captures plenty of the warm resonance that is so typical of the year. The 2011 is a blend of fruit from several sites in and around Treiso mostly done in cask. It is the more traditional of the estate’s two Barbarescos and also less expensive than the flagship Il Bricco, but here I find more personality, charm and tons of the allure that makes Barbaresco so compelling. The 2011 should age gracefully for years based on its depth, but it is absolutely delicious today.”
— Antonio Galloni

Barbaresco DOCG, Piemonte
100% Nebbiolo
Natural cork

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