The fruit for Pio Cesare’s Barbera d’Alba comes from family-owned vineyards in Serraluga d’Alba (Ornato and Colombaro), Sinio, Diano d’Alba, Monforte d’Alba and Grinzane Cavour, along with vineyards belonging to families who have sold grapes to Pio Cesare for generations. These suppliers work their vineyards according to the winery’s directions and strict quality controls. The must saw up to 25 days of skin contact in temperature-controlled stainless steel. Following fermentation, the wine is moved to French oak for 12 months, 30% in medium-toasted barriques and 70% in large oak casks.
The Barbera grapes grown in the Barolo region produce a finished wine with a full structure and plummy, spicy, complex flavours. Pio Cesare’s Barbera plots are found in south or south-east facing vineyards rooted in limestone, clay, and sandstone. The sun and warmth captured at these sites produces fruit with well-developed skin tannins, colour, and flavour compounds. You’ll find blackberries in the aroma and a hint of toasted tobacco. This is a Barbera with the potential for a long life.
“Here is an easy value wine to pair with cold cuts or pasta with meat sauce. The 2017 Barbera d’Alba is a thick and darkly saturated expression that has the acidity and the inner power to cut through the fats in those foods. Pio Cesare does a great job across its line of wines, but it shows a particularly deft hand with their lower-end wines like this food-friendly Barbera d’Alba. There should be some great value here.”
90 points, Robert Parker’s Wine Advocate, June 2019