Pira & Pizza

[John_Morris]

Think you mean Slavonian (region in Croatia).

Indeed. Fixed.

[John_Morris]

Thank you John.

The website says this about the Serralunga:

The wine-making process of Barolo Serralunga takes place in horizontal fermentation tanks with temperature control for > 12-15 days> . The wine ages in large 25-hl wooden barrels for 24 months.
Garnet red color with orange reflections. The nose reveals a classic Barolo, fresh and elegant in its notes of leather, hay, earth and spices. On the palate it is round, well balanced between acidity and tannins, very persistent.

Presuming that’s all maceration, is that modern, traditional-short, or some midpoint?

Most traditional makers fall in the 21-30-day range. That’s definitely short.

FYI, I misattributed the 15-20-day range in my post. That was from Skurnik, the importer’s website. That is inconsistent with the 12-15 days on the winery’s site, which you quote. (I corrected the attribution in my post above.)

[Arvid_Rosengren]

It’s been a while but I’ve visited Luigi a few times and found the wines to be continuous improving. I don’t want to put words in his mouth, especially after so long, but I seem to remember him saying that the wines he used to make were too extracted, smooth (perhaps too modern). I don’t think you can easily fit him into either camp at this point (which is true for almost all producers at this point).

[F.Daner]

I’ve had 2 bottles of the Pira 2016 and while they were young they both showed very well with some air time and were more approachable than 2016 Massolino. A pretty and classy Barolo that should develop well. I’'ll continue to add to stock. Pira and Azelia normale are tremendous values and not to be missed in 2016.

cheers