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Pio Cesare

Since 1881, five generations of the Pio Cesare family have guaranteed and protected continuity in the quality and style of Pio Cesare's wines.
Pio Cesare winery was established in 1881 by Cesare Pio. Cesare Pio was one of the first producers to believe in the potential of the Piedmont region and dedicated himself to the terroirs with a vision to produce wines of the highest quality. Now in its fifth generation, the winery has earned worldwide fame and prominence for creating wines ranked among the world’s best, with a special focus on Barolo and Barbaresco wines.

Located in the centre of the historical town Alba, Pio Cesare’s ancient cellars are one of the few still operating in the Piedmont region. A key feature of Pio Cesare is that its wines are aged in an ancient cellar with main walls dating back to the Roman period. The cellars were built at the end of the 1700s, on the foundations of ancient Pompeii Roman walls that date back to 50 B.C. The cellar’s constant temperatures and appropriate humidity provide optimal conditions for ageing and are crucial to ensuring the quality and style of Pio Cesare’s wines.

Although significant renovations have been made over the years, the pre-existing architectural style remains in order to preserve the rich and charming historical atmosphere. Situated on four different ground levels, one of which is even lower than the Tanaro River, the naturally constant temperatures and optimal humidity of the cellars are a crucial factor in ensuring the quality and style of Pio Cesare’s wines.

The family-owned winery is now in its fifth generation and continues to produce exceptional wines in line with its founder’s philosophies.

The Pio Cesare family owns about 70 hectares of vineyards in the most highly rated regions of Piedmont. The various locations of their vineyards were determined by a firm belief in blending different characteristics of each vineyard and region to produce wines that represent the styles of whole appellation terroirs, rather than individual parcels. This was the classic method of producing Barolo, Barbaresco and other classic wines at the end of the 19th century and still remains in the family’s philosophy of winemaking today.

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