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.
An infusion of chinchona (China Calissaja and Succirubra barks) is macerated for 21 days in a small amount of the winery’s classic Barolo. The recipe then calls for a mixture of aromatic herbs, such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which all together compose the family recipe. After several weeks aging, the right amount of Barolo is added. After a light fining, the infusion is aged for four months in oak barrels, bottled, and after an additional aging of at least two months, it finally becomes Pio Cesare Barolo Chinato.
The ideal digestif made with China Calissaja and Succirubra barks that macerate in the estate’s classic Barolo for 21 days.The notes of gentian roots, rhubarb, cardamom seeds, sweet and bitter orange blend seamlessly with the purity of Nebbiolo and create an everlasting, rich finish.
Wine & Spirits: 91 POINTS
December 1, 2017, Stephanie Johnson
“Pio Cesare resumed production of Barolo Chinato in 2016 after a 60-year lapse, resuscitating the family recipe that had been safeguarded by Rosy Boffa, the founder’s granddaughter. It feels rich as Christmas cake, with heady aromas of mountain herbs and flavors of cinnamon, molasses and cardamom brightened by a spray of orange zest. Enjoy its warm flavors on a cold winter night alongside a dark chocolate dessert.”
The Wine Advocate: 91 POINTS
June 30, 2017, Monica Larner
“The base of the NV Barolo Chinato is Barolo wine from the 2012 vintage. Following local tradition (and using a secret recipe passed down five or six generations at the Pio Cesare winery), the wine is infused with cloves, vanilla, nutmeg, cinnamon and sugar. These family recipes are always left incomplete because local custom dictates that each family must keep a few ingredients secret. This is the perfect after-dinner drink with the alcohol and the medicinal flavors to wash the palate clean after a long meal. Barolo Chinato is said to kick-start the digestive process after dinner, although I’m not sure there is any science behind that claim. No matter: It tastes greats and makes for a refreshing conclusion to any evening.”