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Cappellano, Barolo Pie Rupestris, 2013 (1.5L)

Red Wine from Piedmont, Italy
by Cappellano
$599.00
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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 ratings and marketing on principle, with Augusto Cappellano now making the wines. 2013 was the cool, late-ripening, classical vintage of the decade, giving Barolo of high acidity, firm architecture and remarkable staying power. In magnum the wine evolves more slowly still, which makes this the format to bury in the cellar - and the right bottle for a table of eight and a long braise. Decant well ahead if you open it now.

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Robert Parker

94 points

"Although this wine does not follow the logic of the MGA (or official map of vineyard crus) for Barolo, fruit is sourced exclusively from the Gabutti vineyard in Serralunga d'Alba. The 2013 Barolo Otin Fiorin Piè Rupestris is a magically ethereal, light and delicate expression that delivers a silky embroidery of wild raspberry, rose, dried violet and crushed stone aromas. The wine shows an incredibly fine and nuanced texture that lacks any overt sense of power or muscle but that instead imparts impressive length, depth and general dimension. The wine shows the richness of Serralunga d'Alba but remains light-footed and delicately fleeting all the while." —Monica Larner

Wine Spectator

96 points

"Expressive aromas and flavors of ripe cherry, licorice, leather, menthol and eucalyptus are the hallmarks of this supple red. Intense, harmonious and long, with an aftertaste that continues the mineral theme."

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."

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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. Tannins are firm and still tightly knit, acidity high and cutting, finish very long. Needs air or time.

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