Purchased in 1989, this 4.88 hectare monopole vineyard in Castiglione Falletto, this is the Roagna's largest single vineyard. There are 6 unique micro parcels depending on the composition of the terrain which ranges from limestone marl Roca to blue stone. Fermentation lasts ten days in large wood casks. They ferment with a pied de cuvee made from their indigenous yeasts. They then use the technique of submerged cap -- which can last 60-75 days. The wine is then aged in large neutral French botti. The oak Luca uses is never toasted but instead made by using hot steam instead of flame. The wine is normally aged for five years in wood before release.

The 2013 Barolo Pira is dark and powerful to its core. Deceptive in its mid-weight structure, the 2013 is all nerves and muscle. Iron, blood, smoke, cedar, smoke and licorice give the 2013 much of its super-distinctive flavor profile. In the glass, the 2013 is wonderfully deep and exotic, with layers of dimension that open up effortlessly over time. Readers will have to be patient with the 2013, but it is hugely promising. Sadly, prices for the Roagna wines have gone up dramatically in recent years. If there is one wine that readers should absolutely not miss, it is the 2013 Barolo Pira.