In the glass
What it pairs with
-
Roast guinea fowl
Delicate game suits the perfumed Nebbiolo. -
Tajarin with ragu
Firm tannin and red fruit carry the meat sauce. -
Aged Castelmagno
Salt sharpens the red-cherry lift.
How to serve Pio Cesare Barbaresco
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Roast guinea fowl, Tajarin with ragu, Aged Castelmagno. Match the wine's structure to the dish's fat and salt.
History
Pio Cesare has made Barbaresco since 1881 from its cellars within Alba's ancient Roman walls, blending fruit from across the appellation.
- 1881 — Pio Cesare founded in Alba
Facts
- Producer
- Pio Cesare
- Grapes
- Nebbiolo (100%)
- Classification
- Barbaresco DOCG
- ABV
- 14.0%
- Price
- EUR 50 to 90 at retail
- Drinking window
- 8 to 28 from vintage
- First vintage
- 1881
Frequently asked about Pio Cesare Barbaresco
What does Pio Cesare Barbaresco taste like?
Structurally full-bodied, firm tannins, high acidity with a long finish. The historic Alba house's classic Barbaresco, a traditional blend from family and grower vineyards across the appellation, cellared within Alba's Roman walls.
When should I drink Pio Cesare Barbaresco?
Drink 8 to 28 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Pio Cesare Barbaresco?
Roast guinea fowl is the canonical pairing. Other strong matches include Tajarin with ragu and Aged Castelmagno. Delicate game suits the perfumed Nebbiolo.
What grapes are in Pio Cesare Barbaresco?
The blend is Nebbiolo (100%). The wine is classified as Barbaresco DOCG.