Cappellano, Barolo Pie Franco, 2003 archive_likely · Fermented and aged in

·  Fermented and aged in large foudre

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

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Cappellano, Barolo Pie Franco, 2003 archive_likely · Fermented and aged inUngrafted 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