Pio Cesare Barolo 1997
Nebbiolo from Piedmont, Italy
This classic Barolo is a blend of four different prime sites in the Barolo zone, each contributing its unique qualities to the final blend. Most come from the Ornato vineyard, which contributes about 65% of the final blend. Pio Cesare owns a vineyard in Grinzane Cavour, which contributes bouquet, while the family also receives grapes from growers in Monforte d'Alba (for depth and suppleness) and Castiglione Falletto (for finesse). These growers have worked with Pio Cesare for generations and rely upon Pio's direction in vineyard practice. It is the contributing factor of these sites that ultimately allow Pio to craft a Barolo that maintains a reputation of excellence.
Wine Spectator - "Medium red, with hints of garnet on the edge. Aromas of very ripe strawberry, with cedar, dried mushroom and spices. Fabulous roses on the nose. Full-bodied, with seductive flavors and textures. Strawberry, tea, tar and roses galore, yet refined and subtle. So very long and dense, yet balanced and beautiful. Even better than I remember. This was our No. 7 wine in 2001."
Vinous / Antonio Galloni - "From cask: Deep ruby red. Floral, perfumed aromas of syrupy red fruits. Extremely sweet and very concentrated; a real fruit bomb today, showing thick, sappy, very pure primary flavors. The sweet tannins are currently hidden by fruit. A terrific sample. From barrique: Deep ruby red. Reduced, gamey nose seems rather unformed. A bit loose knit in the mouth, but shows extraordinary sweetness and lush texture. A real wall of fruit. This tastes totally new, as if it just left the fermentation tank. The ultimate blend should merit a score in the 91-93 range.
The Wine Advocate - "The 1997 Barolo was performing well prior to bottling. Broad, sweet, fat flavors with considerable glycerin and alcohol are present in this full-bodied, structured, powerful, muscular Barolo. Anticipated maturity: 2003-2020.
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Pio Cesare Winery
Pio Cesare has been producing wine for more than 100 years and through generations. The tradition began in 1881, when Pio Cesare started gathering grapes in his vineyards and purchasing those of some selected and reliable farmers in the hills of Barolo and Barbaresco districts.
At Pio Cesare, there has always been a conviction that great wine can come only from the finest grapes and the winery's output has always been limited through adherence to the highest standards. Pio Cesare limits its production by using only the most mature and healthy grapes. The ripening of the grapes is carefully monitored and the harvest is rigidly controlled with each grape selected by hand.
Today, the estate is managed by Pio Boffa, great-grandson of Pio Cesare. Under his stewardship, the wines of Pio Cesare have become famous throughout the world. Great strides have been made in quality, and single vineyard offerings have dazzled the wine press. View all Pio Cesare Wines
About PiedmontView a map of Piedmont wineries (PEED-mont)
Notable FactsNot just regulated to red wine, Piedmont also produces some notable whites, particularly those near the district of Gavi and Asti. Gavi produces still white wine from the Cortese grape. The wine is dry with a crisp, citrus-like acidity – fairly neutral but pleasant. Arneis is another grape/wine made in the area, creating a fuller wine that displays some nuttiness in the aroma and taste. Asti is well known for its sparkling wine – in particular Asti Spumante and Moscato d'Asti. Asti Spumante is typically higher in alcohol, sweetness & fizziness, while its higher-class cousin, Mostcato d'Asti, contains lower alcohol levels, a few less bubbles, and a more restrained and delicate representation of Moscato fruit.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
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Alcohol By Volume GuideMost wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
- Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
- Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
- Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.