"According to local tradition (and following a secret recipe passed down five or six generations in the Pio Cesare winery), the wine is enhanced with cloves, vanilla, nutmeg, cinnamon and sugar. These family recipes always remain incomplete, as local custom dictates that every family has to keep a few ingredients secret. This is the perfect after dinner drink with the alcohol and tangy flavors to wash the palate clean after a long meal. […] It tastes great and makes a refreshing finish for everyone Evening." -Robert Parker

"For about 21 days, small pieces of China Calissaia and China Succirubra bark are macerated in a small amount of our "classic" Barolo. We then add a blend of spices such as gentian root, rhubarb, cardamom seed, sweet and bitter orange, cinnamon and others, that make up our "historic" recipe, the full formula of which we wish to keep secret. Finally, the right amount of our "classic" Barolo is added to the aromatic extract thus obtained, which is aged for a few weeks. After purification, the infusion rests for 4 months in oak barrels, is bottled and after a further break of at least 2 months finally becomes our Barolo Chinato Pio Cesare." - Pio Cesare

Since 1881, the winery founded by Pio Cesare has represented the highest level of quality and tradition in the production of the famous wines from the Langhe area near Alba. Pio Cesare was one of the very first wine producers to recognize the potential and quality of Barolo, Barbaresco and Barbera and believed in the possibilities of Piedmont. Pio Cesare has been one of the top addresses in Piedmont since the mid-19th century.