Pio Cesare : Il Bricco 2014

Characteristics and tasting tips for Pio Cesare’s Il Bricco 2014

Tasting

Appearance
The wine displays a deep, bright ruby-red color, reflecting fine youthful intensity.

Nose
The nose reveals a complex, refined bouquet dominated by aromas of rose and dried fruits, complemented by notes of candied citrus. With aeration, nuances of dark spices, toasted herbs, and balsamic tones emerge, enhanced by smoky and mineral touches that lend depth and sophistication to the aromatic profile.

Palate
On the palate, this Barbaresco charms with its elegance and refined structure. The palate offers flavors of raspberry compote and tangy cherry, lifted by notes of licorice and a hint of tobacco. Fine, tightly knit tannins frame the fruit harmoniously, while a lovely freshness brings balance and energy through to a persistent, delicate finish.

Food and wine pairings
This Barbaresco is an ideal match for red meats, game, and dishes featuring Alba white truffles. It also pairs beautifully with aged hard cheeses.

Serving and cellaring
This wine is best served between 16 and 18°C. Opening it 30 minutes to 1 hour before serving will allow the wine to fully express its aromatic range. It can be enjoyed now, while also offering aging potential through the early 2030s.

An elegant, well-balanced Italian Barbaresco from Piedmont

The estate
Founded in 1881 by Cesare Pio in the historic center of Alba, Pio Cesare is one of Piedmont’s most prestigious houses. Now run by the fifth generation, represented by Federica Rosy Boffa and her cousin Cesare Benvenuto, the estate manages around 80 hectares of vineyards across the finest terroirs of Barolo and Barbaresco. A pioneer in crafting single-vineyard cuvées and committed to respectful winemaking methods, the House has upheld for over 140 years a philosophy grounded in the belief that great wines can only be born from the finest grapes.

The vineyard
This Barbaresco wine comes exclusively from the family’s vineyards in Treiso, notably the Il Bricco, San Stefanetto, and Bongiovanni plots, as well as the Rocche di Massalupo vineyard in San Rocco Seno d’Elvio. These high-altitude terroirs feature soils of clay and compact marl, giving the wines powerful tannic structure, intense aromatic concentration, and a natural acidity that ensures balance and complexity. Hand harvesting enables a rigorous selection of the finest clusters.

The vintage
The 2014 vintage in Piedmont proved demanding, marked by persistent rainfall throughout the summer until mid-August and two hail episodes in July. Fortunately, sunny, breezy weather set in from late August through October, giving Nebbiolo ideal conditions to complete ripening. This extended ripening period yielded grapes of excellent quality, harvested between October 20 and 25, producing wines characterized by a fine structure, silky tannins, and remarkable freshness.

Vinification and aging
Following hand harvesting and gentle pressing, fermentation took place on the skins for around twenty days at a controlled temperature between 25 and 26°C in stainless-steel tanks. Aging was then divided into two lots: 35% of the wine aged for thirty months in medium-toast French oak barrels (one-third new), while the remaining 65% spent three years in 20- to 50-hectoliter French oak foudres. This approach adds structure and complexity while preserving the elegance and aromatic character typical of Barbaresco.

Grape variety
Nebbiolo (100%)