PIO CESARE When Modern Techniques Meet Ancient Methods
This eponymous winery was founded in 1881 by Cesare Pio, a visionary vintner who early on understood the great potential and quality of Barolo, Barbaresco, Barbera and other great Piemonte wines.
The cellar walls of the facility, where the wine is produced, date back to the Roman Empire (50 B.C.). PIO CESARE wines are fermented and aged, blending both modern wine-making techniques in tandem with the ancient traditional methods found around the region. Aged in large casks and barriques made from of a variety of French oaks, each wine is bottle-aged before its release to the market. It's all part of a unique wine-making regimen that helps assure wines of consistently high quality.
For five generations, this has been the PIO CESARE way of respecting tradition while paying tribute to the vines and to the terroir of the region.