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.

Exclusively for the 140th anniversary, the family is paying homage to the backbone of its Barolo production by bottling a wine exclusively sourced from the soil and terroir of Serralunga d’Alba. Only 1,881 bottles produced—a nod to the winery's founding year. 

The grapes are sourced from family-owned vineyards in Serralunga d’Alba: Ornato, La Briccolina, Serra and Lirano—all represented on the label by a multi-colored tetrahedron. Vinification takes place in stainless steel tanks, with skin contact maceration for about 30 days. 70 percent of the wine is aged in 20 to 50 hectoliter Slavonian and French oak "botti" for three years, while 30 percent ages in mid-toasted French oak  barriques.

2017 was an exceptional vintage in the Langhe area producing high quality Barolo of great elegance, concentration, power, structure and aging potential. Unlike other great Italian grape varieties, Nebbiolo is characterized by very long roots that grow deep in the powerful limestone and clay soils of our region (especially in the village of Serralunga and Monforte), reaching the moisture and the water reservoirs, resisting the heat in a magnificent way. Therefore, the Nebbiolo vines in 2017 grew without any stress despite the hot climate, reaching a more complete ripening with rounder and softer tannins, producing more approachable wines.