All wines stored at 55° and 70% humidity
Cappellano is best known for crafting ultra-traditional and soulful Barolo with a natural focus on the western slopes of Serralunga d'Alba. Here in the Gabutti cru we see the darker side of Nebbiolo within the greater Barolo zone. However, Augusto Cappellano's organic approach and low sulphur regimen endow these wines of stature with a delicate and sensual side that stands apart from his contemporaries.
Cappellano is also known for insisting that critics who taste at the cantina do not publish scores for the wines. Although these are among the top Barolo produced in Piedmont each year, you will never see ratings for these wines - Another philosophy at this estate that I admire a great deal.
With only four hectares the demand for these wines far outweighs supply. The Piè Franco from pre-phylloxera own-rooted vines is also located in the Gabutti cru, but shows a more lifted and ethereal side as compared to the Pié Rupestris. The whispers heard on this ultra-rare bottling surround the belief that this is what Barolo tasted like before American rootstocks were forced to be grafted to the majority European vines.