Pio Cesare Barolo Chinato PURYEAR but with a backbone of

but with a backbone of bitter sweet chocolate and snappy oak

Bottles go into the family's famously cold Meursault cellars and simply stay there

and Cardamom

We cook 6 - 8 year old mature agave in a brick oven for approximately 24 hours and allow 30 hours for it to rest

A brilliant example of the impact made by Onofre’s decision to harvest all the agave for his most personal batches using the capón method—essentially cutting off the reproductive stalk (quiote) at maturity and redirecting the sugars back into the heart for months of extended cultivation

Pio Cesare Barolo Chinato PURYEAR but with a backbone ofBarolo Chinato exists in the liminal space between wine and digestifa resurrected tradition that Pio Cesare revived after a 60 year hiatus. Barolo, infused with chinchona barks and aromatic herbs (gentian, rhubarb, cardamom, orange, cinnamon), emerges as dark amber alchemy rich as Christmas cake. Mountain herbs, cinnamon, molasses, and a spray of orange zest create an experience both comforting and revelatory. The wine to pour as evening descends.