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Cappellano, Barolo Pie Franco, 2011

Red Wine from Piedmont, Italy
by Cappellano
$799.00
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There is no Barolo quite like Cappellano's Pie Franco. In the late 1980s the iconoclastic Teobaldo Cappellano planted Nebbiolo Michet on its own ungrafted roots ("pie franco") in the Gabutti section of the Otin Fiorin vineyard in Serralunga d'Alba, defying the conventional wisdom that phylloxera would kill it. The result is one of the most coveted and idiosyncratic wines in all of Piedmont, made traditionally with native yeasts and long aging in old botti. The 2011, from a warm and forward vintage, is approachable earlier than most while keeping the wine's signature intensity.

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More about Cappellano

Serralunga is extreme. No village in Barolo produces wines of greater structure and longevity. We understand that has to do with its soils, as no village in Barolo has a greater concentration of limestone.

When dealing with such a lion of a terroir, it must be tempting to find a whip that will tame the beast. For a wine-maker, that could be barriques, or short macerations, or roto-fermentors. Those are the short-cuts.

Augusto Cappellano, like his father Teobaldo before him, does not take those short cuts. Partly, that's because he is just fine with structure and longevity. That is the natural product of Serralunga's special terroir, after all. Partly, it's because Augusto's extremely high-quality farming (the family has only four hectares so they can apply their natural farming methods assiduously to each and every vine) ensures that the grapes' tannins ripen properly, avoiding any of the harsh, bitter qualities that for years many assumed were also "natural."

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2011

  • Size

    750ml

  • Farming Practice

    Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Brasato al Barolo, braised short ribs, mushroom risotto, or aged hard cheeses.

Tasting Profile

Full-bodied, structured Nebbiolo with red cherry, tar, rose and earth; firm tannins, though 2011's warmth makes it a touch more open.

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