Sourced from family owned vineyards in Serralunga d'Alba (Ornato), Grinzane Cavour (Gustava), La Morra (Roncaglie), Barolo-Novello (Ravera). The balance of the grapes comes from their long-term contract growers.
The fruit is fermented in stainless steel tanks. Skins and juice are in contact for about 20 days. Following this, it is moved to mid toasted French oak for 3 years: 70% in 20 to 50 hectoliters casks; 30% in barriques.
Pio Cesare’s is classic Barolo. It displays excellent structure and harmony, mild tannins and balanced fruit. It is immediately approachable, but it has a very long ageing potential.
"The 2011 Barolo offers a classic approach to Nebbiolo and has done so consistently for decades. Pio Cesare is a benchmark producer with a production philosophy that remains the same year after year, thus giving ample room to vintage variation. This handsome edition presents a dark fruit profile with black cherry and cassis. The wine evolves slowly in the glass to reveal tarry notes of licorice and light spice. Its delineated and focused approach is reinforced by its streamlined mouthfeel and delicate complexity. Pio Cesare has produced 80,000 bottles of its base Barolo."
92+ points, Robert Parker's Wine Advocate, June 2015