The nebbiolo grapes used to produce the classical Barolo come from family vineyards around the village of Serralunga d' Alba. This Barolo is produced through careful blending of grapes from different vineyards. Pio believes that the union of grapes from different vineyards makes their Barolo unique. The grapes from Serralunga give a full body, the ones from Castiglion Falletto offer an ethereal and tempting nose, and those from Monforte provide class and a refined nature. This produces a unique and inimitable wine.
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.
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Piedmont is located in the Northwest area of Italy, hugging the Mediterranean coast. The regional capital, Turin, is situated smack in the middle of the province. Being close to the alps, the area enjoys a high altitude, with the best vineyards benefiting from the hills and elevation. Known for its famous sub-districts, Piedmont delivers some of the most distinctive, high-quality, ageable wine of Italy. Most popular are the DOCG districts Barolo and Barbaresco, producing Nebbiolo-based wine of the same name. Two other DOCGs of note are Gattinara and Gheme – both make wine from Nebbiolo and are typically earlier to drink but more rustic than their Barolo and Barberesco partners. City-districts in the DOC category include Alba and Asti, where wine like Dolcetto d'Alba and Barbera d'Asti is made, putting the grape name before the town.
Not 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.
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.
Most 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.