Stunning Reds from the Barolo Zone in Piemonte, Italy
Winery and Vineyard: Since 1876, the Pira family has been farming the highest peak of the famed Perno hill in the village of Monforte d’Alba. Giorgio Pira, his wife and two children are dedicated to Nebbiolo and carrying the tradition set forth by their ancestors. Pira’s parcels are all steeply inclined hillsides in a sweeping bowl, with the Alps in view. A hands off approach in the cellar results in beautifully elegant wines. Integrated farming, with hand harvesting, and natural pest controls.
Langhe Nebbiolo 2017 Perno Hill, Monforte d’Alba New Wine
A compelling nose of dried rose petals and spicy plum previews the tight yet expressively soft mouthful of finely layered rose, clean and dusty red fruits, dried cherry leather and cedar. The extraordinarily long finish is consistent with the nose and mouth, ending both delicate and bold. Grown on steep, densely planted, west-facing slopes in the Barolo Cru, and farmed with integrated techniques and natural pest controls. Fermented partial whole-cluster, with native yeasts before aging in neutral old Slovenian oak casks before bottling. No new oak.
Barolo Perno “Laut” DOCG 2013 New Wine Just Released
Winery Notes: “Floral notes of rose and dried violet. Intense, complex, fruity, with hints of ripe red berries (blackberries, cherries, wild berries) and notes of blackberry and plum jam. Balanced, structured, intense and long lasting.” Grown on steep, iron-rich sandstone slopes facing south and southwest. Native yeasts, some whole cluster, aged in old wood casks. No new oak. Only 300 six-packs made.
Barolo Perno Riserva “Terre della Mago” DOCG
2016 New Vintage Summer Release Concentrated with ripe red fruit, cherry pie, blackberry jam, licorice, ink, tar, rose, dark spices, leather and strong iron; unctuous and warm, medium acidity. Noticeable tannins and a long concentrated sweet red fruit driven finish with rose and dark spices. At 450 meters in elevation, Terre della Mago is a 3⁄4-acre parcel with iron-rich and sandstone soils in the Cru of Barolo. Fermented with some whole clusters using wild yeast. Aged 4 years in neutral, old Slovenian oak casks. No new oak. 250 cases made; only 50 six-packs for the entire US
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