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The Nebbiolo grapes used to produce Pio’s Barolo come from the family vineyards around the village of Serralunga d’Alba. Our own grapes account for about 70% of our production, and we also source grapes from the most favourable areas in Castiglione Falletto and Monforte, the same stock we have used for the last hundred years. The grapes from Serralunga give a full body, those from Castiglione Falletto offer an ethereal and tempting nose, and the fruits from Monforte provide class and a refined nature.
The harvest is the foundation upon which we build the Barolo. Each grape is hand selected, a long, slow process that can take up to three weeks, during the end of October and the beginning of November. Next the grapes are soft pressed and fermented at 25 to 26 degrees and in contact with the skins for 20 to 25 days. There is a long maturation in French oak, well beyond the terms imposed by the DOCG in order to give our Barolo its personal mark.
