Grape Barbera
Vineyards From the encounter of calcareous, clay and compact marly soils and more alluvial and sandy ones, which the Pio Family has carefully selected over the years.
Vinification Fermentation and long maceration on the skins in stainless steel tanks. We then proceed with the final meticulous blend of locations and the long ageing in big barrels of French and Eastern Europe oak for nearly 12 months and for a small amount in French oak barriques. Long bottle ageing.
Notes
Different soils, microclimates and altitudes and long ageing in the cellar provide a very balanced Barbera between acidity, fruit, spices, structure and roundness. Very approachable and easy to pair with different types of cuisine, it shows an excellent longevity.
A “must” in the Pio Cesare wines.
