Cappellano, Barolo Pie Franco, 2013 so120523_bordeaux Made by the same natural

Made by the same natural fermentation approach as the Brunello but with far less time in wood

The 2021 shows the promise of this approach: medium-bodied

is now widely regarded as a Grand Cru-equivalent site: cooler northern-zone climate (the vineyard's main exposures are south to southeast-southwest)

5 hectares across 11 parcels in Celles-sur-Ource on Kimmeridgian and Portlandian limestone

Cappellano, Barolo Pie Franco, 2013 so120523_bordeaux Made by the same naturalThere is no Barolo quite like Cappellano's Pie Franco. The late, iconoclastic Teobaldo Cappellano planted Nebbiolo on its own ungrafted roots ("pie franco") in the Gabutti section of the Otin Fiorin vineyard in Serralunga d'Alba, defying received wisdom about phylloxera. Made traditionally with native yeasts and long aging in old botti, it is among the most coveted wines in all of Piedmont. The 2013 comes from a cool, classic vintage prized for