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Cappellano, Barolo Pie Rupestris, 2009

Red Wine from Piedmont, Italy
by Cappellano
$299.00
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One of Barolo's most singular wines from one of its most uncompromising houses: Pie Rupestris comes from Nebbiolo grafted onto Rupestris rootstock in the Otin Fiorin parcel of the Gabutti cru, Serralunga d'Alba, and is 100% Serralunga in character - severe, authoritative, austere yet generous. Cappellano farms tiny quantities the old way, refusing scores and marketing on principle. The 2009 was a warm vintage and made the year Teobaldo Cappellano passed away (his son Augusto had already taken over winemaking), which adds poignancy. Now in a more open, approachable phase, it offers a relatively early window into this cult bottling.

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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

    2009

  • Size

    750ml

  • Farming Practice

    Traditional

Flatiron's Take

From the Importer

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Tasting Notes & Food Pairings

Perfect Pairings

Braised beef, wild boar ragu, mushroom risotto, aged hard cheeses.

Tasting Profile

Full-bodied and savory, with cherry, licorice, juniper, tar and undergrowth. The warm year softens the edges; tannins firm but accessible, finish long.

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