The Great Challenge: The Great Blazon "Barolo DOCG" Pio Cesare against "Barolo DOCG Gallinotto" Mauro Molino and "Barolo DOCG Sorano" San Biagio

"Pio Cesare "Barolo DOCG

Varieties

Nebbiolo 100%

Vineyards

Our Barolo is the result of the careful selection of Nebbiolo grapes from vineyards owned by our family, located in different positions within the Barolo area: in Serralunga d'Alba (Cascina Ornato, La Serra and Briccolina), in Grinzane Cavour (Gustava and Garretti), in La Morra (Roncaglie), in Novello (Ravera) and, from the 2015 harvest, in Monforte d'Alba (Mosconi).

Vinification

In stainless steel. Maceration on the skins for about 30 days at fairly high temperatures.

Ageing

In French and Slavonian oak casks for around 30 months and a small part in barriques.

Notes

A very classic style Barolo: elegance and finesse, ripe and spicy fruit, important but not overpowering tannins, good structure and concentration. Very long-lived.

Ours is not a 'basic' Barolo, but has always been, and as tradition has it, the most faithful expression of the various great terroirs of the Barolo zone.

"Barolo DOCG Gallinotto" Mauro Molino

Grape variety: nebbiolo

Soil: calcareous, clayey, marly

Exposure: south, south/west

Harvest time: October

Vinification: maceration on the skins of medium duration, fermentation

fermentation and malolactic fermentation in steel and ageing in French oak for at least 18 months.

French oak for at least 18 months

In the glass: a wine with a fascinating and intriguing bouquet

with hints of dark berries and eucalyptus. Persistent and full-bodied

on the palate with a citrus aftertaste

Scores

James Suckling: 92 points (Vintage 2010)

Robert Parker: 93 points (2010 vintage)

Vini d'Italia 2016 Gambero Rosso: 3 bicchieri (2011 vintage)

James Suckling: 92 points (2011 vintage)

James Suckling: 93 points (Vintage 2012)

James Suckling: 95 points (Vintage 2013)

Robert Parker: 91 points (Vintage 2013)

James Suckling: 90 points (2014 vintage)

Jancis Robinson: 17+ points (Vintage 2015)

James Suckling : 93 points (Vintage 2015)

Robert Parker : 93 points (Vintage 2015)

Bibenda : 5 Bunches (Vintage 2015)

Antonio Galloni - Vinous : 90+ points (Vintage 2016)

James Suckling : 93 points (Vintage 2016)

Robert Parker : 94 points (Vintage 2016)

Wine Spectator : 95 points (Vintage 2016)

James Suckling : 92 points (Vintage 2017)

Robert Parker : 92 points (Vintage 2017)

Decanter : 94 points (Vintage 2018)

"Barolo DOCG Sorano" San Biagio

Grape variety: Nebbiolo

Geological zone: Barolo Sorano, whose first vintage is the 2005 vintage, originates from two parcels of land located on the upper reaches of the Sorano hamlet, in the commune of Serralunga d'Alba, facing south-east and south-west respectively, and aged between 15 and 25 years.

The soil consists of clay and limestone marls.

Harvest: October. Careful thinning during the entire month of August precedes the harvest. This initial selection is followed by scrupulous manual sorting of the bunches, at harvest time and in the cellar, during crushing operations. The yield per hectare does not exceed 55 q/Ha.

Vinification: in order to make the most of the richness of the grapes from this important sub-zone, it was decided to adopt a rigorous vinification style, capable of transferring from the grapes to the wine the 'terroir' - unique - that this sub-zone can express. This choice has resulted in the rediscovery of the old wine-making methods used in the past: the grapes are crushed directly in large Slavonian oak vats and left to macerate for 2 days. This is followed by gentle pressing for a whole week to homogenise the mass. The marc is then covered by the wine and left to ferment slowly for over 2 months. This sets in motion complex enzymatic-fermentation processes capable of guaranteeing an intense extraction of the polyphenolic component and a rich aromatic bouquet.

Maturation: Maturation takes place at the end of vinification in the same 10,000-litre Slavonian oak vats for about 30 months. This is followed by a further 12 months of bottle ageing. During these maturation phases, the tertiary aromas clearly evolve.

Colour: brilliant, very intense garnet red, with a tendency to more mature hues with time.

Nose: complex, with floral notes, black berry fruit - including ripe blackberry. This is followed by spicy aromas - especially tobacco - undergrowth, tar: persistent tertiary aromas tending towards ethereal.

Taste: the typical characteristics deriving from the soils of Serralunga d'Alba are evident on the palate. Fascinating for its fullness of flavour, harmonic texture and balsamic notes that blend well with the sweetness of the tannins. Suggestive sensations of liquorice, tobacco and tar on the finish.

Pairings: at its best with roasts, braised meats, game, medium-long aged cheeses