A classic Barolo. Excellent structure and harmony, mild tannins and balanced fruit. It is immediately approachable, but it has a very long ageing potential.
The Nebbiolo grapes used to produce Pio's Barolo come from the family vineyards around the village of Serralunga d'Alba.
Pio's own grapes account for about 70% of production, and they also source grapes from the most favourable areas in Castiglione Falletto and Monforte, the same stock they have used for the last hundred years. The grapes from Serralunga give a full body, those from Castiglione Falletto offer an ethereal and tempting nose, and the fruits from Monforte provide class and a refined nature.
The harvest is the foundation upon which we build the Barolo. Each grape is hand selected, a long, slow process that can take up to three weeks, during the end of October and the beginning of November.
Next the grapes are soft pressed and fermented at 25 to 26 degrees and in contact with the skins for 20 to 25 days. There is a long maturation in French oak, well beyond the terms imposed by the DOCG in order to give their Barolo its personal mark.
The colour is an intense glossy garnet, with orange reflections.
The bouquet is ethereal, with hints of violets, blackberry jam, licorice and cloves.
The palate is dry and austere, with a lingering hint of almonds.
Pio Cesare - www.piocesare.it