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 for this wine come partly from family-owned vineyards in Diano d’Alba, La Morra and the classic Barolo area and partly from vineyards belonging to established growers. The growers have been working with Pio Cesare for generations and work according to their direction and with strict quality controls.
The grapes are hand-picked and gently pressed and fermented at 25 to 26°C. Vinification takes place in stainless steel tanks, with skin contact for 12 days. The wine is then aged in medium-toasted French oak for 30 months: 20% in barriques, 80% in 20-50 hectolitre casks.
“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.
Intense and ripe berry fruit perfumes and flavours, with rounded tannins and refreshing acidity giving structure. The wine is rich and full-bodied, with a hint of gentle toast on the finish. Elegant and fragrant, this wine is ideal for immediate consumption but has the complexity to age.
Ideal with steak tartar, truffle, mushroom dishes, duck, guinea fowl, veal, braised beef, cheese.
Serve at 16-18°C.
Langhe DOC, Piemonte