Pio Cesare : Il Bricco 2021

Tasting Notes and Serving Suggestions for Pio Cesare’s Il Bricco 2021

Tasting

Color

The color reveals a bright ruby-red hue.

Nose

The nose displays fine aromatic complexity, with notes of red and black fruits (black cherry, wild raspberry, blackberry), accompanied by mineral nuances recalling oyster shell and iodine. Floral touches of dried rose and violet mingle with spicy accents of white pepper and clove, while balsamic notes of eucalyptus and menthol bring freshness. With aeration, the bouquet evolves toward aromas of orange zest, sweet tobacco, and woodland spices.

Palate

On the palate, this Barbaresco 2021 stands out for its elegance and structure. The palate reveals a silky, finely chiseled texture, carried by firm, dense tannins that give the wine a fine framework. Flavors of red and black fruits unfold with intensity, supported by bright acidity that brings freshness and linear tension. The finish lingers at length, marked by spicy notes and a fine mineral definition.

Food and Wine Pairings

This Barbaresco is an ideal match for Piedmontese specialties such as white truffle risotto, agnolotti al tartufo, or Piedmont-style braised beef. It also pairs perfectly with roasted or braised red meats, game (roe deer, wild boar, pheasant), as well as aged cheeses such as Parmigiano Reggiano, Castelmagno, or Gorgonzola.

Serving and Cellaring

It is recommended to serve this Barbaresco 2021 at a temperature between 18 and 20°C in large, rounded glasses to ensure good aeration. Although the wine is approachable now, it will gain in complexity over time and can be enjoyed through around 2043.

A classic, elegant Barbaresco from Piedmont by Pio Cesare

The estate

Founded in 1881 by Cesare Pio, the Pio Cesare House is one of Piedmont’s most respected historic producers. Now led by Federica Boffa, who represents the fifth family generation, the estate remains fully independent and faithful to its philosophy of traditional, minimal-intervention winemaking. The estate oversees around 70 hectares of vineyards strategically spread across the finest terroirs of the Barolo and Barbaresco appellations. Pio Cesare is renowned for its classic approach, favoring multi-terroir blends, while also producing single-vineyard cuvées in great vintages.

The vineyard

This Barbaresco is made from grapes sourced from family parcels located in two communes within the appellation: Il Bricco and San Stefanetto in Treiso, as well as Rocche di Massalupo in San Rocco Seno d'Elvio. These vineyards benefit from favored exposures and soils composed of calcareous marls and clay, typical of the Barbaresco terroir. The high altitude—exceeding 400 meters for certain parcels—and the significant day-to-night temperature swings promote optimal ripening of the Nebbiolo. The estate practices sustainable, low-intervention viticulture, favoring cover crops, mechanical soil work, and integrated vineyard management. Yields are naturally controlled through rigorous green harvesting and a cultivation approach that respects the physiology of each vine.

The vintage

The 2021 vintage in Piedmont was marked by a long, cold winter with abundant snowfall and rainfall, providing excellent water reserves. Nebbiolo budbreak occurred at the end of March, about fifteen days later than the previous year. Spring was cooler and drier than usual, followed by a summer with frequent rain early in the season and then high temperatures in mid-August, occasionally exceeding 38°C. September brought more moderate temperatures, while October proved exceptional, with sunny, warm days and cool nights—ideal conditions for perfecting aromatic ripeness. The Barbaresco harvest took place between October 7 and 10, 2021. Despite the climatic challenges, meticulous vineyard management made it possible to obtain grapes of remarkable quality, characterized by excellent balance, fine tannic structure, and harmonious acidity.

Vinification and aging

After hand-harvesting with rigorous bunch selection, the Barbaresco 2021 was vinified in temperature-controlled stainless-steel tanks. Alcoholic fermentation was followed by skin maceration lasting 25 to 30 days, allowing for controlled extraction of tannins and aromatic compounds. The wine was then aged for around 30 months according to a precise breakdown: 65% in large oak casks (botti) and 35% in French barriques, one-third of which were new. This combination adds complexity while preserving the pure expression of Nebbiolo and the terroir. After oak aging, this Italian wine underwent additional bottle aging before release.

Grape variety

100% Nebbiolo