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Barolo Margheria 2006 Pira Luigi


The Wine

2006 was a classic Barolo vintage, which will now be coming into its drinking window. This is a complex Barolo from the cru of Margheria, a beautiful west-facing vineyard in Serralunga. 

These vines were planted in 1959, so they can certainly now be considered well aged! Around 7,000 bottles of this wine are produced each year, from low-yielding harvests.

Margheria produces beautiful, intense and complex wines, with notes of flowers and red fruit and leather.

The Region

Barolo is based in the Piemonte region of north-west Italy. It is the most powerful, dynamic and age-worthy expression of the Nebbiolo grape. 

As a DOCG there are certain requirements in relation to the yield of grapes (56hl/ha) and ageing requirements - the wine cannot be released until it has had 38 months ageing with at lease 18 months in oak. This means it is a true wine of quality. 

The core of the region is based around the townships of Barolo, La Morra, Castiglione Falletto, Serralunga D'Alba and Monforte d'Alba. Each area can have a distinct style based on the soil type and micro-climate. Barolo and La Morra to the west have a different soil type from the other 3 areas to the east, making them generally softer, fruitier and more aromatic. The areas to the east tend to be intense and structure, requiring longer to age.

All Barolo share a colour that is not deep (think Pinot Noir), turning to garnet quite quickly. They share complex, wonderful aromas of cherry and plum, ageing to violets, liquorice, tar, white truffles and rose petals.

Food Pairing

Barolo pairs very well with all game food, especially goose as the acids of the wine combat the rich fattiness very well. 

Also, dishes containing liver, wild mushrooms or truffle. Imagine a wild mushroom risotto with a truffled cheese or truffle oil on it.

Medium cheeses, such as gran padano. Any blue cheese would be too much for a Barolo.

Critics Review

Jancis gives this 18/20:

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.


You can serve this wine soon after opening, but for best effect decant for 2-4 hours and serve at just under room temperature by keeping it in a cool, dark location.

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