Cappellano, Barolo Pie Franco, 2003
Ungrafted Nebbiolo from vines planted on their own roots in 1989—a 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 Filippo Cappellano acquired land in Serralunga d'Alba. Certified organic and biodynamic; member of Vini Veri. Less than 2,000 cases produced annually.
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Ungrafted Nebbiolo from vines planted on their own roots in 1989—a 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 Filippo Cappellano acquired land in Serralunga d'Alba. Certified organic and biodynamic; member of Vini Veri. Less than 2,000 cases produced annually.
