Pio Cesare Barolo Chinato Ricetta Esclusiva

Description

For about 21 days, small pieces of bark from China Calissaia and China Succirubra are left to macerate in an infusion of alcohol and a very small amount of our "classic" Barolo. We then add a mixture of aromatic spices including gentian root, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which make up our "historic" Family Recipe.

Details

Serve at:

14 -16 °C.

Longevity:

10 - 15 years

Producer

Producer

Pio Cesare

From this winery

• Start up year: 1881
• Oenologist: Paolo Fenocchio e famiglia Pio
• Bottles produced: 400.000
• Hectares: 80

Pio Cesare has been producing wines for 135 years and through five generations in its ancient cellars in the center of the town of Alba. The Pio Cesare winery was founded in 1881, by Cesare Pio. He was a very successful entrepreneur and was inspired to produce a small and select quantity of wines from the hills of Barolo and Barbaresco for himself, his family, friends, and customers. Cesare Pio was dedicated to the terroir of the Piedmont region and to producing wines of the highest quality.

His entrepreneurial spirit encouraged him to travel throughout Europe in the early 20th century to publicize and promote Pio Cesare’s wines. His passport, which is proudly displayed at the winery in Alba, bears the number 55. His son, Giuseppe Pio, the second generation, found himself with a thriving winery at the turn of the century. He carried on his father’s passion and invested in expansion of the cellars and the trade, making Pio Cesare a benchmark brand for the wines of the region.

In 1940, Giuseppe Pio’s only child, Rosy, married Giuseppe Boffa, a young and well-known engineer from Alba, who managed a large company in Milan at the time. Then Italy began to struggle during the Second World War,Giuseppe Boffa decided to leave his job in Milan to dedicate himself to the Pio Cesare winery. Thanks to his efforts, the Pio Cesare brand gained fame and prominence both domestically and internationally, becoming one of the most respected names among Italian wine producers, with a special focus on its renowned Barolo.

Rosy and Giuseppe Boffa named their youngest son Pio, in honor of his great-grandfather’s surname. Pio Boffa, the fourth generation, leads and directs the company today.In the early 1990’s Pio Boffa asked his cousin Augusto to join him in the company. His sister’s son, Cesare Benvenuto, has been active since 2000 as the fifth generation and recently Pio Boffa’s daughter, Federica Rosy, joined Pio Cesare, representing the future of the Family. Today, the family members travel extensively to more than 50 countries around the world, echoing what Cesare Pio himself did at the beginning of our history—promoting the name and reputation of the Pio Cesare winery to restaurants, hotels, wine shops and wine lovers worldwide. Read more

Piedmont

Technical Sheet

Name	Pio Cesare Barolo Chinato Ricetta Esclusiva
Type	Red fortified wine dessert wine aromatised
Denomination	Barolo DOCG
Size	0,75 l
Alcohol content	16.0% by volume
Grape varieties	100% Nebbiolo
Country	Italy
Region	Piedmont
Vendor	Pio Cesare
Production technique	Little barks of China Calissaja and Succirubra are macerated for 21 days in a small amount of our classic Barolo. We then add a mixture of aromatic herbs, such as gentian roots, rhubarb, cardamom seeds, sweet and bitter orange, cinnamon and others, which all together compose our Family Recipe. Then, after a few weeks of ageing, we add the proper amount of our classic Barolo, a bit of sugar and alcohol.
Wine making	This infusion is finally aged for at least 4 months in very small stainless-steel tanks.
Aging	After an additional 2 months of rest in bottle, our Barolo Chinato is ready.
Allergens	Contains sulphites