Luigi Pira has been growing grapes and making wine in Serralunga since the 1950s, the Barolo village most notable for its intense perfume and structure. With several crus in the village the Piras have fantastic parcels in the Marenca and Margheria vineyards (totalling 1 hectare), as well as the legendary cru Vignarionda - widely considered the best site in Serralunga and one that defines the soul of Barolo.The winemaking is traditional, a modest vatting of 12-15 days on skins followed by 12 months ageing in large botte.
Vignarionda is one of the greatest sites in Serralunga, a natural amphitheatre facing mostly south its comprised of a classic mix of clay, marl and sand and is protected from cooling winds. Very few producers have access to this great vineyard- both Luigi Pira and Oddero have significant pieces. 'Vigna Rionda, in the collective imagination of many wine lovers, has become synonymous with the Barolo of Serralunga dAlba the Barolo which is produced here can be termed even more than a Barolo of Serralunga a Barolo of Vigna Rionda, such is the imprint of the cru on this wine.' Alessandro Masnaghetti
After selling fruit and wine to some of the biggest wineries in the region for well over 50 years, Luigis son Gianpaolo decided in the late 80s to set up a winery and start production of their own. The sheer quality of this estate is what blew us away it is the full package. Producing Barolo from 3 tiny parcels of Nebbiolo and bottling these as single vineyard wines, the Pira family has set their sights on producing classic, terroir driven wines.
Pira's Vignarionda is made with a mixture of traditional and modern techniques - fermentation on skins for three weeks, followed by a year each of ageing in barriques then in large wood. Pira owns just 1 hectare of this grand vineyard and makes just 4,000 bottles per year. Drink now but will improve over next 7 years and beyond.