Cappellano

He was a charming craftsman, a purist and an outspoken traditionalist who believed that the future of Barolo lay in the denomination’s traditional winemaking methods, he shunned barriques, over-extraction and excessive concentration. He also requested back in 1983 that journalist do not attached scores to his wines as he believed that it created tension and division amongst producers. Journalists still respect his request to the day. Sadly we lost Teobaldo in 2009 at the young age of 65 but his son Augusto continues his father’s legacy still producing great and very sought after wines year after year. Cappellano makes two Barolo from the Gabutti vineyard on Serralunga’s best slope. Two-thirds of his Barolo production was Barolo Rupestris from a parcel planted on grafted rootstock in the 1940s. His other Barolo was the mythic Piè Franco from a parcel planted on its own roots with Nebbiolo’s Michet clone in 1989. They also continue to produce a brilliant Barolo Chinato, an infusion of Barolo with quinine bark, clove, wormwood and cinnamon and a small amount of cane sugar. Finally, they produce tiny quantities of Langhe Nebbiolo and Barbera d’Alba that also are worth seeking.My Greatest tasting memories include the 1947 (beyond words!), 1971 (powerhouse), both Baroli from 2004 vintage side by side and an aged Chinato.