Pio Cesare Nebbiolo Langhe DOC

Pio Cesare Nebbiolo Langhe is a red wine from the Langhe DOC in Piedmont. It is made from 100% Nebbiolo grapes sourced from Pio Cesare’s own vineyards. This is a great alternative to Barolo; indeed, it is better than an awful lot of cheaper Barolos!

Pio Cesare, Barolo Pioneers Since 1881

Pio Cesare is a historic family-owned estate named after its founder, Cesare Pio, who established the business in 1881. It is based in the town of Alba in the heart of the Piemonte region and lies between the Alps and the Mediterranean Sea. The surrounding hills offer a handful of ideal exposures for grape growing, with unique microclimates. The confluence of cold Alpine air with warm maritime moisture regularly creates a misty glow, or “nebbia”, over these foothills, from which Nebbiolo, the great red variety of the region, takes its name.

Pio Cesare is known for its commitment to traditional winemaking techniques combined with modern innovations. The winery produces a range of wines, including Barolo, Barbaresco, Barbera d’Alba, and Dolcetto d’Alba, as well as some white wines, including Gavi, Sauvignon Blanc, Pinot Grigio and Chardonnay. More recently, they have also introduced a Vermouth and a Barolo Chinato.

Pio Cesare Nebbiolo Langhe Vineyards

Pio Cesare owns some 70 hectares (173 acres) of vineyards across the Barolo and Barbaresco regions, and they specifically focus on high-quality hillside locations within these appellations.

The grapes for the Pio Cesare Nebbiolo Langhe are sourced from family-owned vineyards in Diano d’Alba, La Morra, Collaretto and Lirano in Serralunga d’Alba and Rocche di Massalupo in San Rocco Seno d’Elvio. The small proportion of grapes from the Barbaresco and Barolo region provides body, structure and lends the wine a long ageing potential.

Pio Cesare Nebbiolo Langhe Vineyards Winemaking

• Nebbiolo grapes for Pio Cesare Nebbiolo Langhe DOC are hand-picked and gently pressed.

• Fermentation occurs at 25 to 26°C.

• Vinification takes place in stainless steel tanks with a maceration period of 20 days.

• The wine is aged for 20 months in medium-toasted French oak:

  • 20% in barriques

  • 80% in 20-50 hectolitre casks (also known as “botti”)