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 exclusively from a selection of the family’s own vineyards in Diano d’Alba, La Morra, Collaretto, Lirano in Serralunga d’Alba and Rocche di Massalupo in San Rocco Seno d’Elvio.
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 20 days. The wine is then aged in medium-toasted French oak for 24 months: 20% in barriques, 80% in 20-50 hectolitre casks or ‘botti’.
A long, cold and snowy winter and a cold spring with some frost. May and June both saw heavy rains which were a welcome respite from the harsh droughts of previous years. Hailstorms did affect certain regions, particularly Barbaresco, and disease also proved a problem but despite these tricky curveballs, weather conditions were generally good with warm days and cool nights making the harvest an overall success. Following a difficult 2017 vintage, 2018 was a welcome relief with good quality and volume of wine.
Fragrant ripe berry fruits and floral touches, with rounded and well integrated tannins that give this wine structure and longevity. The wine is rich, full-bodied, with a hint of gentle toasting.
Ideal with steak tartar, truffle, mushroom dishes, duck, guinea fowl, veal, braised beef, cheese.
Serve at 16-18°C.
Langhe DOC, Piemonte