• Home
  • 2010 Pio Cesare Barbaresco

2010 Pio Cesare Barbaresco

ITALY / PIEDMONT /
  • 90 WS
  • Variety
    Nebbiolo

Out of stock

learn more about producers & collectors

SKU: 43343-2010-750

This item is available by the case only

Total:
$1.00

This is a final sale item

Not eligible for cancellations or refunds

  • Wine Spectator | Rating: 90

    Classic flavors of flowers, cherry, tar and licorice highlight this elegant, toned Barbaresco. Well-proportioned, with a sinewy feel and a long, licorice- and cherry-filled finish. Best from 2016 through 2027. 780 cases imported.
    Author: Bruce Sanderson
  • Self | Rating: 91

    Drink Dates: 2017-2029
    Author: Steve and Lizzie
Piedmont, which literally means “foot of the mountain,” produces some of Italy's finest red wines. Its clay, limestone, and sand soils are home to the legendary Barolo and Barbaresco wines, made from the extremely age-worthy Nebbiolo variety. Dolcetto and Barbera are considered to be more “workhorse” varieties, and produce the largest quantity of wine. The region is tucked in the cool northwest corner of the country, surrounded on three sides by the Alps. Fog often blankets the region, ensuring long, cool growing seasons. 

Nebbiolo is the king of Piedmont, and usually the only grape in the Barolo and Barbaresco wines of this Italian region. A continental climate brings long summers and a substantial amount of rainfall, allowing for extended time on the vine and optimal ripeness. As a result, Nebbiolo is high in both acid and tannin, bringing a beautiful balance to these wines and making them suitable for long-term ageing. The typical flavors of Nebbiolo include red currant, strawberry, roses, leather, and anise.

In Barolo, with its high altitude, Nebbiolo develops perfumed aromas of sour cherries, herbs, and dried flowers. Barolo DOCG wines must be aged for a minimum of three years with at least 18 months in oak before release. Further ageing in bottle adds complex aromas of truffle, tar, and leather. Nebbiolo from Barbaresco is less perfumed and must be aged for a minimum of two years with at least nine months in oak before release.  Some of the best examples of this variety come from Bruno Giacosa, Gaja, Giacomo Conterno, and Roberto Voerzio.

The delicate aromas, bold tannin, and high acid of Nebbiolo pair best with foods high in butter, fat and olive oil. Classic examples include truffles, prosciutto, boar ragu, pork loin, and a range of cheeses, but it is also a great match for Asian cuisine.

Collector Data For This Wine

  • 10 bottles owned
  • 7 collectors
  • Average collector rating: 91
    (Out of 7 collectors)