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E. Pira e Figli Chiara Boschis Cannubi Barolo 2000

Nebbiolo from Barolo, Piedmont, Italy
  • WS96
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Winemaker Notes

"Beautifully silky and refined, with fantastic cherry, mineral and raspberry character. Full-bodied, with silky tannins and a long, amazing finish. Keeps going. Superfresh. Chiara Boschis took over the Pira winery in 1990 and this is her best wine to date. Best after 2010."
-Wine Spectator

Critical Acclaim

All Vintages
WS 96
Wine Spectator
Beautifully silky and refined, with fantastic cherry, mineral and raspberry character. Full-bodied, with silky tannins and a long, amazing finish. Keeps going. Superfresh. Chiara Boschis took over the Pira winery in 1990 and this is her best wine to date. Best after 2010. 940 cases made.
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E. Pira e Figli

E. Pira e Figli

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E. Pira e Figli, Barolo, Piedmont, Italy
2000 Chiara Boschis Cannubi Barolo
The winery is situated in the town of Barolo and the winery faces the Piazza del Peso, Where via Monforte e la via Vittorio Veneto (so-called Via Nuova) meet. From here, looking to the hills, one can understand the amount of work that is necessary to transform the looked after gardens of town to the steep hillside vineyards that are neccessary to obtain grapes of grand quality.

The winery vinifies only the grapes provided by the estate vineyards, about 2 1/2 hectates, situated in some of best zones of the Barolo area: 2 hectares in locality Cannubi and Cannubi San Lorenzo, the rest in locality Via Nuova (Collina Terlo); the zone most known per the grape Nebbiolo that becomes Barolo.

As a top producer, Chiara Boschis, is always seeking to produce high quality and innovative wines that are elegantly balanced wines along with traditional structure and austerity. To further this effort she started to vinify separately the vineyards, Cannubi and Vian Nuova, to best show their individual characteristics.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.


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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

MGH79778_2000 Item# 79778