Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club Vines are trained in traditional

Vines are trained in traditional gobelet

Matt Naumann farms and vinifies with a light hand—whole cluster fermentation

The nose is imbued with a hint of petrol that soon verges into lemon-pervaded beeswax and dried lemon peel

while flavors of dark fruit

this remains among the world's most sought-after Barolos

Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club Vines are trained in traditionalTeobaldo Cappellano was a legend in Baroloa revolutionary traditionalist who in 1983 banished wine critics who wouldn't review his wines without scores. This 2006 Pie Rupestris, from vines grafted onto Rupestris rootstock in the 1940s, embodies his philosophy: extended fermentation, long aging in traditional botti (five years total before release), no filtration, pure terroir expression. Sourced from the prestigious Gabutti cru with south southwest