Chiara Boschis – The Trailblazing Winemaker
Chiara Boschis has quite a story to tell! After the winemaker from the founding family E. Pira died in an accident and left no heirs, the Boschis family took over the estate in 1981 and continued the winemaking under the name E. Pira. And thus started Chiara’s incredible journey. The winery underwent drastic changes when Chiara took over. The previously traditonal winery became a major player in the Barolo Revolution.
Today, Chiara has 11 hectares split between Barolo, Monforte and Serralunga. She practices sustainable winemaking every step of the way, working hard to take care of the beautiful nature in Langhe. Her brother Giorgio joined the winery along with his daughthers, with Giorgio taking more responsibility in the cellar while Chiara is often found in the vineyards.
Wines
Chiara Boschis makes a Dolcetto d’Alba, Barbera d’Alba Superiore, Langhe Nebbiolo, Barolo Via Nuova, Barolo Mosconi and Barolo Cannubi. Apart from the Dolcetto, all the wines spends some time in small oak barrels. The percentage of new oak varies, but you’ll usually find 1/3 new, 1/3 second passage and 1/3 three passages or more.
The Barolo Via Nuova used to be made as a Cru. But following a regulation change, Via Nuova was no longer considered a Cru. Instead of adopting the new name, Terlo, Chiara decided to make the wine as a blend, which meant she could keep the name Via Nuova. Via Nuova was the name of a small vineyard near Barolo, and the name comes from the road that connects Novello and Barolo. Today, you can only travel this road by foot, through the vineyards. Today, this wine is made up of grapes from multiple vineyards: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi.
Cannubi is the most famous Cru in Barolo, with a history dating all the way back to the 1970’s. This historical Cru is also known as a Grand Cru of the area, and is easily Chiara’s most recognized wine. And I am all for the Barolo’s, but let’s take a step back and talk about the Barbera d’Alba Superiore.
Some have said that the Barbera Superiore from Chiara Boschis drinks like a Barolo. Others might call this an exaggeration, but considering the way she makes this wine, it might not be far off. The Barbera Superiore spends about 12-16 months in oak, and while that’s nothing compared to the 24 months for a Barolo, it’s a significant amount of time for a Barbera. Combine this with the age of the plants, and you’ve got a more complicated and structure Barbera!
Winemaking
After spending some time with the “Barolo Boys”, Chiara decided to use small barrels instead of big barrels in the winemaking – something that was highly uncommon at that time. It wasn’t the only change she made; along with the introduction of barrique came longer maceration and fermentation times as well as a reduction of grapes per vine in the vineyard, aslo known has Green Harvest.
Today, this might not seem so revolutionary, but these changes were so drastic that at the time, people were quite taken aback. Apparently, some neighbors saw that Chiara was dropping almost half the grapes on the ground and called her father with concerns. But if you know Chiara, that certainly was not going to stand in her way. In fact, her methods paid off! Her very first wine was the 1990 Barolo Cannubi Riserva, which earnetd the “Tre Bicchieri” from Gambero Rosso in Italy.
Fun fact
One of her many projects: Cannubi Bio – 80% of the 26 growers in Cannubi now work organically, and it’s all thanks to the initiative of Chiara Boschis!
Fun fact II
Chiara uses barrique, but doesn’t always like the taste of oak. Therefore, she has reduced the amount of new oak in her winemaking, down to about 1/3.
Where can you find Chiara Boschis?
Chiara Boschis lives in Barolo, but her wines available are available all over the world.
Norway
France
Germany
Italy
Netherlands
Portugal
Slovakia
Switzerland
United Kingdom
USA
*list might not be complete
Barolo Cannubi
Cannubi is the most famous Cru in Barolo, with a history dating all the way back to the 1970’s. This historical Cru is also known as a Grand Cru of the area, and is easily Chiara’s most recognized wine.
BASIC INFORMATION
Product name: Chiara Boschis Barolo Cannubi
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: About 4800 bottles
Color: lively garnet red
Fragrance: sweet ripe red fruits, spices, balsamic notes
Taste: persistent but elegant tannins, soft but austere
Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: Fermentation in stainless steel tanks with frequent pumping over, followed by 24 months in French oak
Temperature:
Length:
Ageing: 24 months in french oak
Minimum aging in bottle: 1 year
VINEYARD
Vineyard: Cannubi
Soil: Sandy clay
Exposure: South
Barolo Mosconi
BASIC INFORMATION
Product name: Barolo Mosconi
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced: About 4800 bottles
Color: Intense lively garnet red
Fragrance: flowers, ripe fruit, some spice notes
Taste: big, structured, typical Monforte style
Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: 2 week maceration followed by 24 months in barrique (1/3 new, 1/3 second use, 1/3 three+ uses)
Ageing: 24 months in lightly toasted French oak
Minimum aging in bottle: 12 months
VINEYARD
Vineyard: Mosconi
Soil: Clay, limestone
Exposure: South
Age of plants: Average age of 50 years
Barolo Via Nuova
Via Nuova was the name of a small vineyard near Barolo, and the name comes from the road that connects Novello and Barolo. Today, you can only travel this road by foot, through the vineyards. This wine is made up of grapes from multiple vinyeards: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi.
BASIC INFORMATION
Product name: Barolo Via Nuova
Grape: Nebbiolo
Classification: DOCG
Number of bottles produced:
Color: Bright garnet red
Fragrance: floral and fruity
Taste: structured, persistent tannins, fruity
Food pairing: braised meat, game, seasoned cheese
VINIFICATION (Wine-making)
Method: Fermentation and maceration on the skin for about 2 weeks, before ageing in lightly toastes barrique
Ageing: 24 months in lightly toasted French oak (1/3 new, 1/3 second use, 1/3 three+ uses)
Minimum aging in bottle: 12 months
VINEYARD
Vineyard: Terlo, Liste, Gabutti, Baudana, Ravera and Mosconi
Soil: Various types. Clay marl
Exposure: Various. South, South-East
Year of plantation/age of plants: various
Langhe Nebbiolo
BASIC INFORMATION
Product name: Langhe Nebbiolo
Grape: Nebbiolo
Classification: DOC
Number of bottles produced:
Color: ruby red, tending to garnet with purple reflections
Fragrance: fruity
Taste: fruity, velvety
Food pairing: pasta, risotto, cold cuts
VINIFICATION (Wine-making)
Method: Fermentation in stainless steel tanks and aged for 14 months in second-passage french oak barrles
Ageing: 14 months in second passage French oak
Minimum aging in bottle: 2 months
VINEYARD
Vineyard: Various
Soil: Various
Exposure: Various
Barbera d’Alba Superiore
Chiara Boschis Barbera d’Alba Superiore almost reminds you of a Barolo – heavy yet fruity. And the high acidity is balanced without compromising the fruitiness.
BASIC INFORMATION
Product name: Barbera d’Alba Superiore
Grape: Barbera
Classification: DOC
Color: Intense ruby red, tending to purple
Fragrance: fruity
Taste: Fresh, balanced acidity
Food pairing: pasta, risotto, cold cuts, salami, cheese
VINIFICATION (Wine-making)
Method: About 1 week maceration, followed by 12-16 months in used French Oak
Ageing: 12-16 months in French Oak
Minimum aging in bottle: 2-3 months
VINEYARD
Vineyard: Mosconi, Gabutti and Ravera
Soil: Calcareous clay soil
Exposure: Eastern
Age of plants: Mosconi 55 years old, Gabutti 15 years old and Ravera15 years old
Dolcetto d’Alba
BASIC INFORMATION
Product name: Dolcetto d’Alba
Grape: Dolcetto
Classification: DOC
Number of bottles produced: About 4 500 bottles
Color: Intense ruby red
Fragrance: Floral and fruity
Taste: Fresh, fruity, balanced
Food pairing: Appetizers, pizza, cheeses, light dishes, aperitivo
VINIFICATION (Wine-making)
Method: Temperature controlled fermentation, aged in stainless steel. Punching down technique is used during the fermentation
Temperature: temperature control
Ageing: Only stainless steel
VINEYARD
Vineyard: Ravera, Le Coste and Mosconi
Soil: Limestone, clay
Age of plants: Ravera 15 years old, Le Coste 25 years old, and Mosconi 50 years old
