Pira Luigi
Barbera d'Alba Superiore 2024
| Denomination | DOC Barbera d'Alba Superiore |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Piedmont (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Traditional ageing for 12 months in 25 hl Slavonian oak barrels |
- Grape variety: 100% Barbera, harvested in 2024, Barbera d’Alba Superiore DOC designation
- Aromatic profile: hints of wild berries and spicy oak notes, refined bouquet
- Taste: full-bodied and enveloping structure, lively and harmonious acidity
- Vinification: fermentation in steel for 15–18 days, aged for 12 months in Slavonian oak barrels
- Origin and pairings: sourced from Roddino at 420 metres, ideal with red meats, lamb and cheeses
Description
What kind of wine it is
Pira's Barbera d’Alba Superiore presents an intense ruby red colour. On the nose, it reveals an elegant profile, where forest fruits and spicy notes blend in harmonious balance. The palate is full-bodied and enveloping, supported by a lively, well-integrated acidity. This red wine pairs beautifully with red meats, lamb, robust first courses and mature cheeses, expressing itself best after an hour of decanting.
Where it comes from
The Barbera grapes come from the municipality of Roddino, from a vineyard situated at 420 metres above sea level. The south-west exposure encourages consistent ripening, while the calcareous-clay soils provide a precise aromatic definition. Careful agronomic management keeps yields low, allowing for concentrated fruit that translates into a broad palate and a pronounced sense of fullness.
How it is produced
Vinification begins with temperature-controlled fermentation in stainless steel tanks for about fifteen to eighteen days. Afterwards, the wine matures in Slavonian oak barrels for twelve months, a stage that enriches the spicy texture without masking the primary varietal character. This process ensures the ideal balance between power and freshness, offering a red of great depth with a harmonious progression.
History and Curiosities
The Barbera d’Alba DOC Superiore by Pira Luigi originates in Roddino from vines planted in 2000 at an altitude of 420 metres. Rooted in calcareous-clay soils with excellent south-west exposure, these plants provide a raw material of absolute quality. The winery enhances this richness with a production limited to ten thousand bottles. After fermentation at a controlled temperature, a traditional maturation of twelve months in Slavonian oak barrels seals the authentic and elegant character of this great wine from Piedmont.
Tasting notes
Perfume
Color
Taste
Serve at:
14 -16 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1950
- Oenologist: Gianpaolo Pira
- Bottles produced: 65.000
- Hectares: 13
The first step taken by Luigi marked a significant imprint for the company and, in the early 1990s, with the arrival of his sons Gianpaolo, Romolo and Claudio, the family began bottling their own wines, seeking the highest quality. Read more
| Name | Pira Barbera d'Alba Superiore 2024 |
|---|---|
| Type | Red still |
| Denomination | Barbera d'Alba DOC |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Piedmont |
| Vendor | Pira Luigi |
| Story | History and Curiosities The Barbera d’Alba DOC Superiore by Pira Luigi originates in Roddino from vines planted in 2000 at an altitude of 420 metres. Rooted in calcareous-clay soils with excellent south-west exposure, these plants provide a raw material of absolute quality. The winery enhances this richness with a production limited to ten thousand bottles. After fermentation at a controlled temperature, a traditional maturation of twelve months in Slavonian oak barrels seals the authentic and elegant character of this great wine from Piedmont. |
| Origin | Comune di Roddino |
| Soil composition | Calcareous clay |
| Yield per hectare | 5,000–5,500 kg/ha |
| Fermentation temperature | Controlled temperature |
| Fermentation | Approximately 15–18 days |
| Production technique | Fermentation in stainless steel tanks at controlled temperature for about 15–18 days; traditional ageing for 12 months in 25 hl Slavonian oak barrels |
| Wine making | Fermentation in stainless steel tanks at controlled temperature for about 15–18 days |
| Aging | Traditional ageing for 12 months in 25 hl Slavonian oak barrels |
| Year production | 10000 bottles |
| Allergens | Contains sulphites |