E. Pira & Figli (Chiara Boschis)
E. ピラ・エ・フィリ（キアラ・ボスキス）
First female Barolo Boy; pioneer of organic Cannubi.
E. Pira & Figli is a historic, family-run Barolo estate led by Chiara Boschis, the first female winemaker in the Langhe and the only woman among the legendary 'Barolo Boys' who reshaped the region in the 1980s and '90s. Boschis took over the estate in 1990 and converted its roughly 11 hectares of vineyards — spread across the prized Cannubi and Via Nuova crus in the Barolo commune, plus Mosconi in Monforte d'Alba — to organic farming, with all vineyard work done by hand and no chemical fertilizers or herbicides. She later launched the 'Cannubi Biologico' project, rallying growers to convert the entire historic Cannubi cru to organic viticulture, work recognized with Robert Parker's Wine Advocate Green Emblem Award in 2022. Her wines balance Barolo's traditional power with modern elegance, aromatic purity, and silky, well-integrated tannins.
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Who Is This For?
For collectors who want structured yet elegant, terroir-driven Barolo from a trailblazing, sustainability-focused producer.
Frequently Asked Questions
- Is E. Pira & Figli an organic producer?
- Yes. Chiara Boschis converted the estate to organic farming after taking over in 1990, and all vineyard work is done by hand without chemical fertilizers or herbicides.
- What is the Cannubi Biologico project?
- An initiative led by Chiara Boschis to convert the entire historic Cannubi cru in Barolo to organic viticulture, work that earned Robert Parker's Wine Advocate Green Emblem Award in 2022.
- Who is Chiara Boschis?
- The owner-winemaker of E. Pira & Figli, the first female winemaker in the Langhe and the only woman among the 'Barolo Boys,' the group of young producers who modernized Barolo in the 1980s-90s.
- What is the style of E. Pira & Figli's Barolo?
- A balance of Barolo's traditional structure and power with modern elegance, aromatic purity, and silky, well-integrated tannins.
- Does E. Pira & Figli's Barolo pair well with Japanese cuisine?
- Yes — its refined tannins and vibrant acidity pair beautifully with wagyu beef, grilled eel (unagi), and mushroom-based dishes.