Luigi Pira - Barbera d'Alba Superiore DOC 2024

Intense ruby red. Aromas of cherries and forest fruits, complemented by subtle spicy and chocolate notes. Full and juicy, with lively acidity, good balance, and a long, pleasant finish.

Great with a hearty pasta arrabbiata, mushroom risotto, or slow-cooked meat. Also a good match for spicy dishes. The fresh acidity keeps everything nicely balanced. Serve at 16–18 °C.

From the terrace of winemaker Gianpaolo Pira, you have a magnificent view over two historical crus of Serralunga, from which Pira produces his Barolo Marenca and Margheria. A little further on, the slope of the legendary cru Vigna Rionda is visible, another (in this case world-famous) vineyard from which Pira produces a Barolo.

Founder, namesake, and father Luigi Pira, who sadly passed away in 2021, had been growing grapes in and around Serralunga for decades. These were sold to the large wineries of Alba until he began bottling under his own label in the 1980s, prioritizing quality above all else. In the early 1990s, his son Gianpaolo continued this approach, making "drinkability" and even higher quality the focus.

Pira produces a classic, high-quality line of Piedmontese red wines under his own label. Gianpaolo, a passionate (white) truffle hunter, good friend, and the figurehead of the company, runs the cellar, while his brothers, Romolo and Claudio, are generally to be found in the vineyards.

Pira's Barolos guarantee quality and character. They are a reflection of the Piras' Serralunghese roots.

Pira uses a fairly modern approach to winemaking and uses both small and large oak barrels to age his Barolo Vigna Rionda and Marenca; the other Barolos are aged exclusively in *botte*. At Pira, they pay close attention to what the grape needs to create the best possible Barolo, one that reflects its origin as accurately as possible.

As previously mentioned, these are wines full of character, depth, and structure; every glass is a journey of discovery. Like the people of Piedmont, Pira's Barolos need a little time to open up and show their best side, but once it has swirled in your glass for a while, you will be doubly rewarded with a wine that stands as firm as a house.

Sourced from Roddino, from approximately 25-year-old Barbera vines at an altitude of 420 meters. The limestone and clay-rich soil and southwestern exposure provide ripe fruit, freshness, and structure.

The Barbera ferments for 15–18 days in stainless steel tanks. The wine then matures for 12 months in large Slavonian oak barrels, giving it extra depth and roundness without overpowering the fruit.

A powerful and well-structured Barbera that will continue to develop beautifully. Already drinking well now, but can be cellared for approximately 5–7 years after the harvest.