Pio Cesare Barolo
Pio Cesare has been producing wines for more than 100 years. 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. The results have been astounding. Year after year, the wines of Pio Cesare are ranked among the world's best wines.
Barolo DOCG 2005
Barolo is the most fascinating of all the Pio Cesare wines and features an air of aristocracy and a domineering personality. Yet the Barolo is rich with hidden hues enjoyed by those who take the time to savor the wine. This Barolo is intentionally “traditional,” austere and important - a wine to be approached thoughtfully. Both the Pio Cesare name and their reputation have been connected with this magnificent wine for over one hundred years. The wine is 100% Nebbiolo, 30% is aged in new French oak for 2.5 years while 50% is aged in new Slavonian oak barrels for 3 years
The color 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 lengthy tannins. The wine ends with a long concentrated finish accompanied by a lingering hint of almonds.
The Nebbiolo grapes used to produce Pio Cesare’s Barolo come from a selection of vineyards in Serralunga d’Alba, La Morra, Grinzane Cavour and Barolo-Novello. The harvest is the foundation upon which the winemaker builds 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 this Barolo its personal mark.
Wine Spectator 93 Points "Very ripe fruit aromas, with sultanas and prunes. Dried flowers too. Full-bodied, with seamless, yet chewy tannins and a long finish. Lasts a long time, always great. Best after 2012."