The Pio Cesare family's unique winemaking method stresses minimal intervention to produce wines of particularly supple flavor expression. A ceaseless devotion to the individuality of each of the region's wines informs Pio Cesare's choices in the cellar: shorter maceration, separate lot fermentation, judicious selection for barrel and large cask aging, and bottling schedules determined by the ideal structure of each wine. This allows Pio Cesare to craft wines of varying weight, ageability and drinkability as determined by the vineyard rather than market fashion. Year after year, the wines of Pio Cesare are recognized for their consistency and regional expression. From world-class Barolo and Barbaresco to crisp Cortese and sweet Moscato, the wines of Pio Cesare offer exceptional quality and variety.
Piodilei Chardonnay is a single vineyard, barrel fermented Chardonnay. The grapes are sourced from the very first Pio Cesare Chardonnay vineyard, planted in 1980, at the "Il Bricco" Estate in Treiso in the Barbaresco area. Typically there are low yields from this vineyard. The grapes are late harvested when fully ripened. The wine undergoes fermentation on the lees in new French oak barrels for 10 months, followed by six months of bottle age prior to release.
This is a spicy, creamy, intense and persistent wine. There is sweet, warm and ripe fruit, and the wine remains fresh with a long finish. There is a long ageing potential.