Pira & Figli Boschis Chiara – Barolo DOCG Mosconi 2011
€120.00
4 in stock
Pira as we know it today comes from the 80s, thanks to the union between the family that gives the name to the winery, traditionally vine growers and wine producers from the end of XIX, beginning of XX Century, and Chiara Boschis and her parents Franco and Ida: historic owners of Borgogno winery. Chiara becomes the first woman producer in Barolo area and her personality strongly characterizes the philosoohy of the winery. The aim is that of producing a Barolo able to balance the traditional power and complexity with a more approachable drinkability, with elegant and fresh aromas. This is reached thanks to a very curated work in the vineyards, making Pira the first organically recognized winery of the Cannubi cru, and a careful cellar management.
From 2010, her brother Giorgio joined the winery and they decided to buy new vineyards, including the famous “cru” Mosconi, in Monforte, characterized by old formation soils of calcareous-clay marls, alternated with sandstones rich in silica.
The soil, together with an altitude of about 400 meters above sea level and the old vines used for this wine, produce great structure and long-aging Barolos.
2011 vintage, in the Langhe, presents peculiar characteristics. It required careful management and a lot of attention in the vineyards due to the irregularity of seasons.
Barolos of this vintage, in general, are expressive and approachable from the first years after relesae and this wine is no exception: it is already rich of complex amd evolved notes, broad in the mouth, with ripe fruit, spices and tobacco: a very intense ensemble.
The Mosconi cru adds tannins and power to the wine, making it a fine balance of opulence and firmness.
Goes well with meat dishes, seasoned cheeses or a rich fresh pasta. Everything with very moderate seasoning in order to better appreciate the wine.
It can be served slightly more chilled, at about 17-18°C or at 19-20°C for a touch of warmth and softness.
Suggestion to open it about 1 to 2 hours before serving it. And let it breath in the glass as well.
Green harvest, grape selection during harvest. Alla manual processes. From 2011 the winery is in organic conversion, seeking for certification of their long-time practice.
Fermentation in stainless steel with submerged cap, temperature controlled with batonages.
Aging in middle-size barrels of French oak very slightly toasted, 30% new.
