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.
Barolo is a unique wine that encapsulates the wide spectrum of terroir of this exciting region. Frustrated by the fact that non-single vineyard Barolos are often described as “regular”, he decided to take action and defend the pride and joy of his region’s most celebrated wine by printing his request on his label: “Please, don’t call it regular”
The grapes come exclusively from his family’s owned vineyards in Serralunga d’Alba (Ornato, Collaretto, Lirano), Grinzane Cavour (Gustava and Carzello), La Morra (Roncaglie) and Barolo-Novello (Ravera).
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.
Pio Boffa, fourth generation of Pio Cesare, comments on the vintage:
“After the powerful 2013 vintage, 2014 is more balanced and elegant in style. Nevertheless, 2014 is considered a hot vintage. Unlike other regions in Italy that suffered from rain in the summer and into the autumn, the rain in Piedmont only lasted until mid-August and then we had very dry and hot conditions with high day-night temperature difference.
This has been fundamental for the maturation of the delicate Nebbiolo grapes.
We had a very strict and severe green harvest with an even flowering which resulted in excellent quality.
The rainwater accumulated during the summer helped the vineyards with the most southern exposure and the green harvest resulted into very concentrated and fruit-forward wines with intense colour.
Both Barolo and Barbaresco are very elegant, with great energy and balance between acidity and structure with very rich perfumes.
The 2014 vintage is a perfect example of how fundamental the end of the season is in determining the final quality of the grapes and wines.”
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.
Ideal with steak tartar, truffle, porcini dishes, duck, guinea fowl, veal, braised beef, cheese.
Serve at 16-18°C.
“…for my own cellar, I would choose the classic Barolo 2014. The grapes come from seven vineyards, four in Serralunga d’Alba, which are vinified together, so the blend is made right at the start, producing around 70,000 bottles after 18 months is large oak .”, 94 points, Steven Spurrier Decanter Nov 2018
“Bright and complex with licorice, tar and rose petals. Hints of plums, too. Medium to full body and chewy, round tannins. Plenty of dried meat, spices and berries. A pretty finish. Shows intensity for the vintage. Already very pretty but drink in 2020.” 94 Points James Suckling, May 2017
Barolo DOCG, Piemonte