94 Wine Spectator

"This is a beautiful Barolo, rich and saturated with black cherry, blackberry, spice and mineral flavors. This is elegant, yet shows a solid masculinity that gives it a firm structure for aging. Hints of licorice and tar emerge on the long finish. Best from 2013 through 2033." 94 points Wine Spectator

"The 2006 Barolo Margheria is an imposing, weighty wine packed with dark red fruit, scorched earth, spices and licorice. Though still impressively clenched and tight, the Margheria seems to have enough fruit to balance out its structural components. Today, the wine is remarkable for its sheer power and length, both of which augur well for the future. Anticipated maturity: 2016-2026."

"Giampaolo Pira's Barolos are some of the most massive, rich wines readers are likely to come across, but they rarely fail to deliver the goods. Like most producers, Pira has begun to reduce the level of small, new oak barrels in his Barolos, and the results are striking. The Barolo and Barolo Margheria are both aged in cask. The Marenca is aged in medium-size 500-liter barrels, while the Vigna Rionda sees smaller 225-liter French oak barrels. Though soft spoken, Giampaolo Pira is among Piedmont's most ambitious young growers, as these wines fully attest." 92 points - Antonio Galloni - Wine Advocate

"Very dark blackish ruby. Pretty alluring bonfire nose. Smells warm and round. Tastes all-enveloping. No pain! But no faults such as flashy sweetness nor oakiness nor excess alcohol. Very well done. Even if readier than most. Such length and completeness. Very clean and admirable. (JR)" 18 out of 20 points, Jancis Robinson's Purple Pages

WINE:
"Ruby red at the core, tending to garnet towards the rim, Pira's Margheria has a characteristic Barolo nose: fruity, it layers aromas of black cherry, with licorice, tobacco, leather, and sweet spices. It is austere on the palate, concentrated in its flavors, full-bodied with firm tannins and excellent length." -Importer

VINIFICATION:
"Vineyards were planted in 1960. Maceration on the skins for 6-7 days in stainless steel vats. Maturation: 75% in 25-hectoliter Slavonian-oak barrels, 25% in French-oak barriques for 24 months." -Importer

This was rated 89 points in the International Wine Cellar.