1998 | Pira Luigi | Barolo Marenca

Aromas of ripe fruit, leather and polish. Full-bodied, with big, polished tannins and a long, caressing finish. Tight and powerful.

Reviews:

• Wine Advocate: The great 1998 Barolo Marenca offers the essence of Nebbiolo in its sweet bouquet of roasted espresso, cedar, Chinese black tea, soy, and black cherry/plum-like fruit. Dense, full-bodied, and viscous, this exceptional Barolo's purity and essence of Nebbiolo-like character make it a compelling wine to drink now and over the next years.

• John Gilman: The Pira Vigneto Marenca is one of the most promising bottles I have tasted from the 1998 vintage, as all this wine needs is some more cellaring before it hits a most impressive peak of quality. The bouquet is deep, vibrant and quite classic in its superb mélange of cassis, black cherries, licorice, tar, a touch of beef bouillon, fresh herbs and an exotic topnote of lavender. On the palate the wine is full-bodied, deep and powerfully built, with an outstanding core of fruit, the distinct tarry tones of adolescent Barolo, firm tannins, tangy acids and excellent length and grip on the nascently complex and soil-driven finish. A terrific wine in the making. (Drink between 2018-2060)

Producer Information

Azienda Agricola Pira Luigi is a winery in Serralunga d'Alba within the Barolo appellation. It predominantly grows Nebbiolo and is known for several single-vineyard Barolo bottlings from highly regarded regional sites. Pira was established in the 1950s and spent its early history first selling grapes and then bulk wine. In the early 1990s, it began to look toward quality instead of quantity, and the winery was renovated and new equipment installed. The estate produced its first Barolo in 1993, and soon acquired the three Serralunga crus which provide the Nebbiolo for its single vineyard Barolo wines: Rionda, Marenca and Margheria. The eponymous Pira Luigi has since handed the reins of the estate to son Gianpaolo and his brothers Romolo and Claudio. The estate now farms 12 hectares (30 acres) of vineyard planted mostly to Nebbiolo, with smaller plantings of Dolcetto and Barbera. Natural farming practices that emphasise low yields are favored and the use of chemicals is eschewed. Production is small – just 5000 cases are made annually.

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