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The Nebbiolo grapes for Pio Cesare’s Barbaresco come almost exclusively from vineyards in the village of Treiso. To these they add a small quantity of grapes from some of the best vineyards in Barbaresco and San Rocco Seno d’Elvio. The blending of grapes from different vineyards allows them to produce a wine with many hues.
The grapes for Barbaresco are carefully selected. Each and every grape is inspected to ensure perfection. The three-week harvest takes place during the last two weeks in October and the first in November. The grapes are soft pressed and fermented at 25 to 26 degrees, in contact with the skins for 20 to 25 days. Pio Cesare use a long maturation in French oak, well beyond the terms imposed by the DOCG, so that the Barbaresco can develop a complex personality that complements her beauty.
