Barolo DOCG Vigna Rionda 2021 Luigi Pira

What kind of wine is it

Barolo Vigna Rionda Luigi Pira is a red wine made from Nebbiolo, produced in Serralunga d’Alba, in the Langhe region of Piedmont. It presents itself as a classic Barolo, offering elegance and structure thanks to a well-defined tannic weave and deep progression. Maceration on the skins and maturation in wood support its aromatic complexity and persistence, clearly expressing its terroir and making it suitable for ageing in the bottle.

Where does it come from

The grapes come from Vigna Rionda, an Additional Geographical Mention of Serralunga d’Alba. The vineyard is located at 350 meters altitude with a southwest exposure, on calcareous-clay marl that favors definition and structure. Within this context, the parcel is renowned for its consistent quality and distinctive style.

How is it made

The grapes are vinified in horizontal vats with maceration on the skins for about two weeks. Before bottling, the wine matures for 24 months in wooden barrels of various sizes, a choice that aids the integration of tannin and maintains the varietal profile and solidity of the structure.

Tasting notes

It appears garnet-colored in the glass. On the nose, you’ll sense balsamic aromas and notes of medicinal herbs, underbrush, and red fruits, followed by nuances of spice and hints of blond tobacco. The palate is complex and deep, with vibrant tannins and a highly persistent finish, orderly in its aromatic return.

Food pairings

At the table, it pairs well with braised beef and game-based dishes, thanks to a structure and tannin that support long cooking and flavorful meats. Its intensity and persistence go well with rich recipes, maintaining balance even with robust sauces.

When to serve

It is recommended when you’re seeking structure and complexity, especially with meat and game main courses. Serve it in a large glass and allow enough time for the aromas to open and the tannins to soften. If enjoyed young, it benefits from a bit of aeration in the glass. The richness and wood maturation suggest a good capacity for ageing.