Cappellano, Barolo Pie Franco, 2003 archive_likely frame the wine’s elegant fruit

frame the wine’s elegant fruit while promising long-term aging potential

and a clean

·  Fermented and aged in large foudre

a next-level Mule

or wines that straddle the line between natural texture and classical structure

Cappellano, Barolo Pie Franco, 2003 archive_likely frame the wine’s elegant fruitUngrafted Nebbiolo from vines planted on their own roots in 1989a bold experiment to recreate pre phylloxera Barolo conditions. Most predicted failure, yet these vines remain healthy over three decades later. Fifth generation winemaker Augusto Cappellano continues the family's traditional methods: indigenous yeast fermentation, 14 21 days maceration, minimum three years in well seasoned large botti, no filtration. The estate dates to 1870 when notary