"The 2014 Barolo Pira is a very pretty wine, but it is also quite open, both in its aromatics, and structural feel, where the wine feels unusually ample. Dark spice, tobacco, worn-in leather and mint are nicely laced together. This is a superb effort for the year, but I would not plan on cellaring it for too long, as it is quite open for a young Barolo, by Roagna standards.."
""The Pira cru is a Roagna family monopoly. They purchased this site (in Castiglione Falletto) in 1990, and the vines range from 40 to 50 years old. The 2014 Barolo Pira opens to dark and impeccably focused fruit. This wine offers an incredible level of sharpness and detail that adds a vivid, Technicolor character to the bouquet. The aromas are lifted, bright and vertical, fueled by the power and elegance that comes so naturally to Nebbiolo. There is zest and energy here, with plenty of acidity and tannic structure to liven up the finish. Exactly 12,984 bottles were produced, making this the easiest Roagna wine to locate at your local retailer."" -Monica Larner
"Plum, mint and menthol aromas are the main themes, along with tar, licorice, leather and wild herb notes. Though the fruit is buried, there is sweetness midpalate, finishing on the dry side. A bit austere, but long, finding good equilibrium. Best from 2023 through 2039." -Bruce Sanderson
What importer Polaner Selections has to say about this wine...
VARIETALSNebbioloORGANICPracticingVINEYARDSourced from the Pira cru in Castiglione Falletto. It is a monopole vineyard and is the largest parcel owned by the Roagna family at 4.88 hectares.ORIENTATIONSoutheast.SOILThere are 6 unique micro parcels depending on the composition of the terrain which ranges from limestone marl Roca to blue stone.VITICULTUREThe vines for this wine are between 25 and 50 years of age.VINIFICATIONFermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap -- which can last 60-75 days.AGINGThe wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.PRODUCTIONNormally less than 1,250 cases produced per vintage.