E. Pira & Figli

Pira is an old family of viticolturists that -between the end of '800 and the beginning of '900- became wine-producers. This prosperous patrirachal family unit declined as all its male components started to die young one after another, until the tragic end of Luigi Pira, a noble man who believed in the importance of traditions: the last one to tread the grapes and to make wine without mechanical devices. About a year after his death, his sisters, who couldn't manage the family business but were willing to carry on the tradition, sold the farm to their old friends family Boschis. Now Chiara Boschis, after a degree in Economics, manages the farm following her passion for wine and believing in this "great small farm". The output is still very small (about 12.000 bottles each year) and the wine is exclusively made from grapes grown in our vineyard ( about two and a half hectares located in Connubi, one of the best vineyards in Barolo).

Piedmont has a unique tectonic evolution. It's soil, especially in the Barolo zone, in the Tertiary period, saw a deposit and sediment of marne calcareous clay intermixed with sandstone. The Langhe, a series of hills in the province of Cuneo, from the plains to the maritime alps, benefits from a special micro climate capable of giving the grapes characteristics of excellence.
The Barolo DOCG zone is located in the center of the Langhe and is the seat of the 11 communities that surround the town of Barolo.

She graduated with degree in economics but gained experience while working with her brothers at the historical Borgogno estate. As one of few women winemakers in the Langhe, she is necessarily of unquestionable confidence, determination, patience and charm. 

She took over the reins at E. Pira e Figli in 1990 with a clear idea of what she wanted to accomplish: to marry the extraordinary power of Barolo with approachability, enticing elegance, and lush, intense aromas. She achieves this goal through strict vineyard management, careful selection, and impeccable vinification techniques: shortened maceration, malolactic fermentation, and aging in barriques. Within the short time she has run the estate, she has quickly proved herself worthy of her peers, regularly garnering points well over 90 points from major international publications for all of her wines. Total annual production is a miniscule 2,000 cases.