Barolo Pira
- Red
- Nebbiolo
Winemaking Information
Fermentation with natural yeasts in large wooden casks started by a pied de cuve picked ten days earlier from the specific vineyard. Maceration lasts for 60 - 70 days and the submerged cap is split. Aged in a neutral oak barrel for approximately five years.
SO2: At bottling
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Barolo DOCG
Soil Composition: Limestone, Marl
Farming: Organic (not certified)
Fun Facts: The Roagna family has a monopole on the La Pira Cru and is the only one to produce it.
Thanks to importer Louis/Dressner for details above