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 are sourced from vineyards which 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 before proceeding 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.

The high-profile terroir and long ageing process in the cellar provide nice body and structure, flashy and intense fruit with round and not overwhelming tannins ensuring finesse and fragrance. Long ageing potential.

After the drought suffered in the previous year, the abundant spring rainfalls in 2023 were beneficial to restore the soil’s humidity and structure in the vineyards, which have been very well prepared by the Pio team to catch and absorb the rainstorms. Therefore, also following a mild summer with isolated spikes in temperature, the plants were able to complete their vegetative cycle without any stress, with excellent results both in quantity and quality.