E Pira e Figli Chiara Boschis Barolo Mosconi DOCG 2016 Red Wine

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E. Pira e Figli Chiara Boschis Barolo Mosconi DOCG 2016 Red Wine

Piedmont, Italy

96 pts. James Suckling:

"A full-bodied, chewy 2016 with a solid structure of ripe fruit and intense tannins. Lots of plums, walnuts, hazelnuts and light chocolate. It’s very powerful. Very classic structure. From organically grown grapes. Needs time to resolve the powerful tannins. Try after 2022." - 4 Aug, 2020

96 pts. Vinous:

"96 Vinous Media - The 2016 Barolo Mosconi is a gorgeous wine made all the more remarkable given that Mosconi can't really be said to be a top-level site. Dark and imposing, the 2016 captures all the breadth and tannic clout that are such signatures of this site. This is an especially brooding, virile Barolo, but Chiara and Giorgio Boschis clearly brought out all the best the vineyard had to give."

96 pts. Wine Advocate:

"The E Pira-Chiara Boschis 2016 Barolo Mosconi is a little wider and richer compared to the Cannubi, with bigger fruit, more sweetness, spice, grilled oregano and a touch of crushed hazelnut. Despite the wide net of aromas offered on the bouquet, this wine shows a very sharp and focused approach with elegantly linear tannins and matching acidity. There is a lifted quality to both the nose and the mouthfeel that gives this wine beautiful momentum and length. Mosconi is one of the headline vineyards of Monforte d'Alba." - Monica Larner

Chiara Boschis was the first female winemaker in the Langhe. She ran the estate essentially by herself for twenty years, until 2010 when her brother Giorgio joined her. Together they produce some of the finest Barolos, from their certified organic vineyards.


Barolo Mosconi is obtained with the purity of vinification from the oldest vineyard belonging to the homonymous property located in Monforte d'Alba. The terrain is typically Helvetian with an older formation. It is clayey limestone marl with a slightly gray color, alternating with siliceous sandstones. In some areas, the presence of calcium carbonate and iron gives a warmer chromatic note and a slight tendency to pink. These soils, located at an altitude of about 400m above sea level, give great structure and characteristics typical of long aging Barolo. The color is deep brown red; the scent is generally very open with floral scents, ripe fruit, and some spicy notes. In the mouth you can feel the majestic structure of a firm, dry and velvety wine.

Fermentation is done in stainless steel with indigenous yeasts for about two weeks. Malolactic happens in steel, and then the wine is transferred to oak for 24 months. Since 2008 aging for her three Barolos has been of 1/3 new, 1/3 one year old, and 1/3 two years old oak. She does not fine or filter her wines in order to best preserve what nature has given her. The Barolos rest about a year in bottle before release.

Grapes: Nebbiolo (of the Michet and Lampia sub- varieties ).

Aging: at least 2 years in small, lightly toasted French oak barrels and approximately 1 year in bottle.

Organoleptic characteristics
- Color: intense and lively garnet red;
- Nose: hints of ripe fruit, flowers and light spicy notes;
- Taste: harmonious, full and persistent.

Pairings: Meat: furred game, braised meats or very tasty red meat dishes. Aged cheeses.

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