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Pio Cesare Il Bricco Barbaresco 2003

Nebbiolo from Barbaresco, Piedmont, Italy
  • WS92
0% ABV
  • RP93
  • WS93
  • JS98
  • WS93
  • RP90
  • JS96
  • V93
  • RP92
  • WS92
  • JS96
  • D95
  • WS91
  • RP92
  • WS90
  • WS93
  • WS91
  • WS95
  • WE91
  • WS94
  • WE94
  • RP92
  • WS94
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Winemaker Notes

Il Bricco is a single vineyard Barbaresco from selected Nebbiolo that is only produced in top-quality vintages. Il Bricco is the name of the Pio family's vineyard in Treiso, an area of Barbaresco. The word "Bricco" means the peak of a hill. Il Bricco is not a generic peak, but the official name of the estate, marked on government maps as a specific hill dominating the Treiso village. The Il Bricco estate is well-known for the high quality of soil, microclimate and sun exposure.

The fermentation take place in stainless steel tanks, the maceration is slightly shorter than Pio Cesare's traditional Barbaresco, and a large part of the aging process takes place in small new oak barrels rather than large oak casks.

Il Bricco has a deep ruby red color. Intense scents of ripe fruit are confirmed upon the palate, framed by sweet fat tannins and a rich structure. It culminates in a lush finish.

Critical Acclaim

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WS 92
Wine Spectator
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Pio Cesare

Pio Cesare

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Pio Cesare, Barbaresco, Piedmont, Italy
Image of 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.

Barbaresco

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Often compared to Barolo but worthy of its own separate conversation, Barbaresco is home to the softer side of Nebbiolo. For a long time, consumers viewed Barbaresco as a more affordable alternative to the wines of neighboring Barolo, but advances in viticulture and resulting improvements in quality have allowed this region to build a superior reputation all its own. With a warmer, drier, and milder climate and compact, fertile soils, the wines here are powerful yet soft, fruit-forward, and elegantly perfumed. Barbaresco needs some time to mature before being ready to drink, but less so than Barolo, and the typical bottle is best enjoyed between five and 15 years from the harvest.

Barbaresco wines are highly aromatic and complexly flavored, with notes of rose petal, cherry, strawberry, violets, and spice. Bottle aging can add more savory characteristics of iron and tar, as well as dried orange peel. The modern style of Barbaresco relies on new oak to add flavor and soften the texture for early drinking, while more traditional versions aim to highlight the purity of the Nebbiolo grape by using large, neutral oak vessels.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

LIM722841_2003 Item# 91723