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    Pio Cesare Barolo

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    Pio Cesare Barolo

    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.

    Description

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    Producer

    Pio Cesare

    Wine Region

    Barolo DOCG, Piemonte, Italy

    About the Winery

    This historic family-owned estate is named after its founder Cesare Pio, who established the winery in 1881. Based in Alba in the heart of Piemonte, it is nestled between the Alps and the Mediterranean Sea. The surrounding hills are ideal for vine growing with unique micro-climates and varying exposures. The confluence of cold Alpine air with warm maritime moisture regularly creates a mist, or ‘nebbia’, over the foothills, giving name to Nebbiolo, the great red variety of the region.

    Pio Cesare own 70 hectares of vineyards in the hills of Barolo and Barbaresco, including some of the prime sites for growing Nebbiolo: 16 hectares of the ‘Ornato’ vineyard in Barolo and 18 hectares of ‘Il Bricco’ in Barbaresco. The grapes for the ‘Classic’ Barolo are grown in four vineyards belonging to the Pio Cesare family in four of the Barolo communes; Serralunga d’Alba, La Morra, Grinzane Cavour and Novello. (Pio Cesare own a total of 19 hectares used for the production of Barolo and Barolo ‘Ornato’). When blended, the unique qualities of the grapes from each vineyard combine to create a harmonious and perfectly balanced wine. From 2015 vintage and onwards, the total wine production will be made from only family-owned vineyards.

    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”

    Grape Variety

    Nebbiolo

    Food Pairing

    Ideal with steak tartar, truffle, porcini dishes, duck, guinea fowl, veal, braised beef, cheese.