Pio Cesare

The Chardonnay grapes come from higher-lying parcels around Treiso, Serralunga d'Alba and Trezzo Tinella; harvested cool and vinified parcel by parcel. Around three quarters are fermented in stainless steel, the smaller part in French barriques; the wine then remains on the fine lees for several months – regularly stirred for more texture and complexity.

Bright ruby colour with a violet rim. Juicy red cherry and blackberry on the nose, with violets and a fine hint of bitter almond – open, inviting and typically Dolcetto. Fresh and straightforward on the palate: juicy fruit, fine, ripe tannins and an invigorating, well-integrated acidity make for a lively and enjoyable wine. The final is clear, with a delicate almond note and a cool, mineral accent. A classic Dolcetto full of character from Pio Cesare, uncomplicated in the very best sense of the word, with style, precision and a beautiful drinking flow. SUPERIORE.DE

Straw yellow with a greenish tinge. Made from 100% Cortese from selected, hilly parcels in the Gavi region – fermented cool and matured on fine lees in stainless steel to preserve freshness and finesse. Clear citrus notes, white peach and pear on the nose, with a hint of blossom and delicate almond. Dry, straightforward and lively on the palate: Juicy, precise fruit, a taut, citric acidity and a fine, salty mineral tone that leads into the long, clear finish. A classic, elegant Gavi – straightforward, animating and charming. Excellent for light summer cuisine, with fish and rice dishes and white meat, but also a real pleasure to drink on its own. SUPERIORE.DE

Straw yellow in colour with a fine, persistent perlage. The nose is a fragrant mix of orange blossom, white peach and lime zest, accompanied by sage and a hint of blossom honey. Delicately sparkling and crystal clear on the palate: juicy stone fruit, fine sweetness and a lively, citric acidity are perfectly balanced. The ageing in pressurised tanks preserves the aromatic purity and ensures lightness and flow. Long, fragrant finish with a delicate minerality – an elegant, typical Moscato d'Asti with a high charm factor. SUPERIORE.DE

Here comes a wonderful Barbera from selected parcels in the Barolo and Barbaresco communes. After the cool, parcel-by-parcel harvest, the musts are fermented in stainless steel; the Barbera then matures classically in French oak – mainly in large barrels, with a smaller proportion in barriques – to refine the texture and keep the varietal fruit clear. Bright ruby red in colour with a violet rim. Juicy cherry, plum and blackberry on the nose, underpinned by violets, a hint of liquorice and delicate spice. Fresh and supple on the palate: powerful, pure fruit, lively, well-integrated acidity and fine tannins ensure balance and flow. The finishing touches from the wood ageing remain skilfully in the background. A classic Barbera d'Alba full of character that combines versatility and origin – immediately accessible, with reserves for the coming years. SUPERIORE.DE

The grapes come from the family's own plots in the Barolo and Barbaresco zone (including La Morra and Serralunga). Il Nebbio is deliberately vinified as a young, elegant interpretation of Langhe: predominantly Nebbiolo with a small proportion of Pinot Nero (authorised as part of the Langhe DOC). Cool, parcel-by-parcel harvest, temperature-controlled fermentation in stainless steel with short maceration, followed by malolactic fermentation and ageing in steel tanks until early bottling – for maximum freshness and finely polished tannins.

In the heart of Alba, nestled within the Roman city walls of ancient Alba Pompeia, lies a cantina that has been making history since 1881. Pio Cesare – founded by Cesare Pio, a man who believed in the potential of Nebbiolo at a time when others were still focussing on quantity. Five generations later, Federica Boffa is carrying on the legacy of her father Pio Boffa, who sadly passed away far too soon in 2021. Together with her cousin Cesare Benvenuto, she is responsible for one of the last producing wineries in the historic centre of Alba – a place where time seems to flow more slowly, where large oak barrels allow the wines to mature as they have done for over 140 years.

New world meets old world. Impressive Sauvignon Bianco from higher-lying plots in the Langhe around Treiso and Trezzo Tinella, harvested cool and rigorously selected. The musts are fermented at low temperatures in stainless steel; the wine then remains on the fine lees for several months (with gentle stirring), without malolactic fermentation and without the use of wood – for maximum aromatic precision and a fine, chalky texture.

From the historic Mosconi cru hillside in Monforte d'Alba: Fides is Pio Cesare's clear commitment to the Barbera grape – for years from a singular parcel, with the strictest yield limits and tiny production. Hand-picked, followed by fermentation in stainless steel with around 30 days of maceration; malolactic fermentation takes place gently in tanks. Ageing: around 20 months in large oak barrels (botti), a small proportion in French barriques – enough to anchor depth and texture without masking the origin.

From the beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, precisely according to a family recipe handed down by his grandfather. In the early 1950s, however, production was discontinued as tastes and preferences changed.

"Pio di lei", for the ladies. A name that pays homage to the strong women of the Pio Cesare family. When Pio Boffa planted the first Chardonnay vines in 1981, it was a revolutionary act in the Langhe. Growing a French white wine here, in the realm of Nebbiolo, where Barolo and Barbaresco have reigned supreme for centuries – that bordered on heresy. But Pio had a vision: to create a white wine with the body, complexity and ageing potential of the great reds. The first vintage came onto the market in 1985. Today, almost four decades later, his daughter Federica continues the legacy and proves that the women of this family are not just namesakes, but creators.

The grapes come from the family's own plots throughout the Barbaresco zone – mainly in Treiso (including Il Bricco, San Stefanetto, Bongiovanni) and in San Rocco Seno d'Elvio (Rocche di Massalupo). Each vineyard is harvested and fermented separately in order to preserve its own characteristics; the lots are only combined after ripening. The wine is matured in the classic way over a long period in large Slavonian oak barrels, supplemented by a smaller proportion in French oak, enough to refine the texture without masking the origin. The 2019 vintage benefited from long, balanced vegetation with cool nights in autumn: fully ripe, aromatically dense grapes with an ideal acid structure.

The grapes for the estate's classic Barolo come from the vineyards/communes of Ornato, La Serra, Briccolina in Serralunga d'Alba, Gustava and Garretti in Grinzane Cavour, Roncaglie in La Morra, Ravera in Novello and, from the 2015 vintage, also from Mosconi in Monforte d'Alba. It is more of a traditional, classic Barolo with an exciting bouquet of deep, dark fruit and a pretty potpourri of rose petals, spices, smoke and tar. It is full-bodied and firm on the palate, opening up with plenty of dense tannins, very powerful, with pressure and a full bite on the finish, designed for a long life. SUPERIORE.DE

A Barbaresco from our own vineyards in Treiso and San Rocco Seno d'Elvio. Each parcel is harvested separately and fermented in stainless steel; gentle remontage, selective délestage, followed by calm malolactic fermentation. For the maturation phase, the winery uses large Slavonian barrels, supplemented by a smaller proportion of French oak – not to provide flavour, but to fine-tune the texture and balance. Thanks to stable summer weather and cool nights in autumn, 2020 produced fully ripe, healthy harvestwith a well-proportioned acidity line.

The grapes come from family-owned plots in Serralunga d'Alba, La Morra, Grinzane Cavour, Monforte and Mosconi. Each vineyard is harvested separately by hand and fermented in stainless steel; long maceration times with gentle remontages ensure a fine, complete extraction. For ageing, the winery predominantly uses large Slavonian oak barrels (botti), supplemented by a smaller proportion of French oak, which adds lustre to the texture without masking the origin. Thanks to a stable summer and cool nights in autumn, 2020 produced ripe, healthy harvestwith a clear acidity line and precise aromas.

As always, the grapes come from our own vineyards in Treiso and San Rocco Seno d'Elvio. Each parcel is harvested separately by hand, fermented in stainless steel and left on the skins for around four weeks; gentle remontages ensure a fine extraction. Malolactic fermentation takes place without haste. For ageing, the Boffa family primarily chooses large Slavonian barrels, supplemented by a smaller proportion of French oak – used as a textural tool, not as a flavour enhancer. 2021 was a top year in Piedmont. It was characterised by a long, cool ripening process with clear day-night amplitudes, the harvest was late and selective with excellent results.

A Barolo from a great vintage: the 2021 wine year brought a long growing season with clear day-night amplitudes and precise harvest: fully ripe phenolics, bright acidity, impeccable health. The grapes come from family-owned plots in Serralunga d'Alba, La Morra, Grinzane Cavour, Monforte and Mosconi. Each vineyard is fermented separately in stainless steel; prolonged maceration with gentle extraction, followed by unhurried malolactic fermentation. For the ageing process, the winery primarily uses large Slavonian oak barrels (botti), discreetly supplemented by French oak.

From the beginning, Pio Cesare produced limited quantities of Barolo Chinato and Vermouth, precisely according to a family recipe handed down by his grandfather. In the early 1950s, however, production was discontinued as tastes and preferences changed.

From the historic Mosconi cru hillside in Monforte d'Alba: Fides is Pio Cesare's clear commitment to the Barbera grape – for years from a singular parcel, with the strictest yield limits and tiny production. Hand-picked, followed by fermentation in stainless steel with around 30 days of maceration; malolactic fermentation takes place gently in tanks. Ageing: around 20 months in large oak barrels (botti), a small proportion in French barriques – enough to anchor depth and texture without masking the origin.

"Pio di lei", for the ladies. A name that pays homage to the strong women of the Pio Cesare family. When Pio Boffa planted the first Chardonnay vines in 1981, it was a revolutionary act in the Langhe. Growing a French white wine here, in the realm of Nebbiolo, where Barolo and Barbaresco have reigned supreme for centuries – that bordered on heresy. But Pio had a vision: to create a white wine with the body, complexity and ageing potential of the great reds. The first vintage came onto the market in 1985. Today, almost four decades later, his daughter Federica continues the legacy and proves that the women of this family are not just namesakes, but creators.