Barbaresco DOCG Pio 2022 Pio Cesare

What kind of wine it is

The Barbaresco Pio by Pio Cesare is a dry red wine made exclusively from Nebbiolo grapes. It is not an entry-level Barbaresco: it comes from the blend of different parcels across the area to showcase the many nuances of the grape in a complete and balanced way. It’s a red of structure and concentration, with firm yet well-integrated tannins and a rounded, easy-drinking palate.

Where it comes from

The grapes come from family-owned vineyards spread across four subzones of the Barbaresco area. In the municipality of Treiso you find Bricco di Treiso, Bongiovanni and San Stunet, while in Alba, in the hamlet of San Rocco Seno d’Elvio, there is Rocche Massalupo. Different positions and exposures give Nebbiolo distinct shades, which Pio Cesare brings together each year in the final wine, true to its own style.

How it is made

After a careful selection of the grapes, fermentation and a long maceration on the skins take place in stainless-steel tanks. The parcels are then assembled and the wine ages for about twenty-four months in large oak casks from France and Eastern Europe. A small portion also spends limited periods in French barriques. This is followed by a long bottle rest, which enhances its drinkability even in youth.

Tasting notes

On the nose and palate, ripe fruit and spicy notes emerge. On the palate the tannins are important yet not overpowering, and the sip combines roundness, concentration and a broad structure. Drinkability remains good and accompanies a lingering finish.

Food pairing

It is a serious table red that pairs well with braised and roasted red meats, with game and aged cheeses. In Piedmontese cuisine it matches tajarin al ragù and brasato. Its structured palate also stands up to rich dishes, such as mushroom or truffle risottos.

When to serve it

It’s the wine for important lunches and dinners, when you want a characterful red to share at the table. Best enjoyed in a large-bowled glass, opening the bottle a little in advance to let the aromas unfold. While already enjoyable in its youth, it has a very long aging potential and is well suited to cellaring.