Pio Cesare
Summary
Pio Cesare, a fifth-generation family estate founded in 1881, cultivates 75 hectares across Barolo and Barbaresco's prime growing zones, focusing primarily on Nebbiolo from strategically positioned vineyards with varied elevations and exposures. Their winemaking balances tradition and innovation through extended fermentations and a measured aging approach that combines French barriques with larger Slavonian oak casks in their historic Roman-era cellars beneath Alba.
Heritage & Leadership
Founded in 1881 by Pio Cesare in Alba, this Piedmontese producer has maintained family ownership across five generations. The winery began when Pio Cesare established a small cellar in the center of Alba, focusing on producing wines that represented the region's potential. Throughout the 20th century, the family expanded their operations while maintaining their headquarters in the original historic building in Alba, which houses ancient cellars dating to the Roman era.
The fourth-generation leader, Pio Boffa, guided the winery from the 1970s until his passing in 2021, during which time he modernized production while preserving traditional methods. Today, the fifth generation continues this legacy under Federica Boffa, Pio's daughter, who works alongside her cousin Cesare Benvenuto. This leadership transition marks a significant milestone as Federica became one of the youngest winery heads in the Langhe region, taking responsibility for maintaining the family's 140-year winemaking tradition.
Vineyards & Wines
Pio Cesare manages 75 hectares of vineyards strategically positioned across the prime growing zones of Barolo and Barbaresco. Their estate includes the Ornato vineyard in Serralunga d'Alba, a 16-hectare south-facing plot dedicated primarily to Nebbiolo for their single-vineyard Barolo. In the Barbaresco region, they own Il Bricco vineyard in Treiso, characterized by calcareous marl soils that contribute mineral complexity to their wines.
The portfolio centers on Piedmont's indigenous varieties, with Nebbiolo comprising approximately 70% of their production. Their classic Barolo blends fruit from five communes: La Morra, Serralunga d'Alba, Grinzane Cavour, Castiglione Falletto, and Novello. Beyond Nebbiolo, they cultivate Barbera, Dolcetto, and smaller plantings of international varieties. The vineyards range in elevation from 200 to 400 meters above sea level, with varying exposures that allow for optimal ripening across different varieties and vintages.
Philosophy & Practice
Pio Cesare maintains a production approach that balances respect for tradition with technological precision. Their winemaking begins with hand-harvesting and careful grape selection, followed by temperature-controlled fermentation in stainless steel tanks. For their Barolo and Barbaresco, fermentation typically extends between 20-25 days with regular cap management to extract appropriate tannin and color.
The aging protocol varies by wine: their Barolo ages for three years before release, with 30 months in a combination of French oak barriques (30%) and larger Slavonian oak casks (70%). Their Barbaresco follows a similar approach but with 24 months of oak aging. The winery maintains extensive underground cellars in Alba where consistent temperature and humidity provide ideal aging conditions.
The family has invested in precise vineyard management techniques, including green harvesting to control yields and canopy management tailored to each site's microclimate. While incorporating modern equipment, they maintain traditional practices such as aging in large oak casks for their flagship wines, reflecting their commitment to wines that express both varietal character and the distinctive terroir of the Langhe region.