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.

The grapes for the Barbera d’Alba come vineyards that the Pio Family has carefully selected over the years, a mix of calcereous, clay and compact marly soils and more alluvial and sandy ones. Fermentation and long maceration on the skins in stainless steel tanks. We then proceed with the final meticulous blend of locations and the long ageing in big barrels of French and Eastern Europe oak for nearly 12 months and for a small amount in French oak barriques. Long bottle ageing.

Different soils, microclimates and altitudes and long ageing in the cellar provide a very balanced Barbera between acidity, fruit, spices, structure and roundness. Very approachable and easy to pair with different types of cuisine, it shows an excellent longevity.