Luigi Pira Dolcetto d'Alba 2024

Luigi Pira Dolcetto d'Alba DOC

Luigi Pira's Dolcetto d'Alba is the kind of wine you can serve without hesitation, pure Piedmontese tradition in a glass that sparkles with juicy red fruit and honest charm. This cuvée comes from Serralunga d'Alba and demonstrates how Dolcetto combines excitement, freshness, and drinking pleasure when provenance and cellar work are precisely balanced.

Vineyards and region

The grapes come from north-facing plots at an altitude of around 330 meters in Serralunga d'Alba. The calcareous clay soils yield aromatic purity, fine tannins, and a cool, crisp fruit expression. Plantings ran from 1980 to 2010 and cover approximately 2 hectares, entirely owned by the Pira family. This is Dolcetto from Barolo land, but with an emphasis on immediate enjoyment at the table.

Vinification and maturation

Fermentation takes place in temperature-controlled stainless steel for approximately 8 to 10 days to preserve the cherry, berry, and floral notes. The wine is then aged for approximately 8 months in stainless steel, deliberately without oak to preserve the fruit-driven style and thirst-quenching character. Temperature-controlled fermentation ensures cool, consistent fermentation, preserving aromas and finer tannins.

Grape composition

Composition: 100 percent Dolcetto from Serralunga d'Alba. Dolcetto is a historic Piedmontese grape that has been enjoyed locally for generations for its juicy red fruit, mild tannins, subtle almond notes, and dry, clean finish.

Tasting notes and serving suggestions

Ruby red with purple hues. The nose reveals cherry, red forest fruit, and violets with a hint of white pepper and almond. The palate is smooth and vibrant with ripe cherry, cranberry, and delicate herbs, supported by fresh acidity and soft tannins. Is this the ideal wine to pair with pizza, and why is that so effective? Its juicy fruit, mild structure, and dry finish make it a perfect match for tomatoes, mozzarella, and savory toppings. Serve at 14 to 16 degrees Celsius with pizza Margherita, mushrooms, or salami, with pasta and ragù, or with antipasti featuring mushrooms and semi-hard cheeses.