ABOUT THE WINE: Fruit is sourced from a 1ha south-west facing plot planted in 1994, 330m above sea level. The wine-making process takes place in horizontal fermentation tanks with temperature control for 12-15 days. The wine matures over 24 months, in both barrique and botte with 30% new oak used.

ABOUT THE PRODUCER: Established in the early 1950s, the Luigi Pira estate encompasses 12ha of Nebbiolo, Dolcetto, and Barbera in the commune of Serralunga d’Alba.  For many years, the family produced and sold their grapes, later producing and selling wine in bulk to local negociants. Luigi’s son, Giampaolo, recently took the reins at the estate in the 1990's, overseeing the cellars while his brother, Romolo, and his father continue to maintain the vineyards. The first Barolo under their own label was produced only as recently as 1993, but since then, the family has racked up accolades and high scores from the worldwide press. Pira’s holdings include the three most prestigious crus in the Serralunga commune: “Margheria,” “Marenca,” and “Vigna Rionda.” Once firmly in the modernist camp of Barolo producers, recent vintages have seen both barrique and botte put to use in the winery. Vineyard management is guided by organic principals and only small amounts of sulphur are used.