1999 Pio Cesare Barbera d'Alba
49 Ratings
49 Ratings
1999 Pio Cesare Barbera d'Alba

Wine Details


Pio Cesare





Winemaker's Notes

(From 2007 Vintage) This historic family-owned estate is named after its founder Cesare Pio, who established the business in 1881. It is based in Alba in the heart of the Piemonte region, nestled between the Alps and the Mediterranean Sea. The surrounding hills provide a handful of ideal exposures for grape growing with unique micro-climates. The confluence of cold Alpine air with warm maritime moisture regularly creates a misty glow, or ‘nebbia’, over these foothills, hence Nebbiolo, the great red variety of the region. The grapes come from selected vineyards in the villages of Monforte and Castiglione read more...Falletto and from grapes in our own vineyards in the villages of Serralunga and Treiso. The grapes undergo very careful selection to eliminate all imperfections - even one rotten or moldy grape could spoil the entire batch. The vintage takes place around mid-October, just a little before that of Nebbiolo grapes for Barolo and Barbaresco. This Barbera is a wine quite different from many other Barbera. This is due to the fact that the Barbera grapes are grown alongside the Nebbiolo grapes. This, combined with the extensive barrel ageing, results in a wine with the strength and wild energy of a Barbera, but the refined elegance of Barolo. This is a unique wine - full and brave, rich and aristocratic, yet soft and supple. The nose is full of dark cherry tones with tobacco and toasty hints. The palate is plummy with spicy ripe fruit and blackberry overtones. (hide)

Shipping Information

Free shipping with a purchase of 12 bottles or more.

Free shipping with a purchase of 12 bottles bottles or more.
Expert Reviews
  • Wine & Spirits
    (From 2007 Vintage) Good deep red. Wild aromas of roasted red fruits, coffee, chocolate, animal fur and minerals, plus a whiff of nutty oak. Broad, rich and round if a bit sauvage, with red fruit, smoke, earth, leather and mineral flavors saturating the palate. This solid and somewhat chocolatey barbera comes virtually entirely from "Barolo soils" in La Morra, Serralunga, Monforte d'Alba and Castiglione Falletto. No shortage of acidity on the back.