Cappellano
Wines
Serralunga d'Alba, Barolo
Cappellano
Serralunga d'Alba, Barolo
Barbera d'Alba
Augusto Cappellano has a friend in Roero who owns vines and had joked for years, "These grapes would taste so much better made in your cellar"--so, beginning in 2021, they finally made it happen. Augusto produces roughly 4,000 bottles per vintage from his friend's vineyard, from Barbera planted in the zone's characteristic white, sandy soils. Vinified and aged in a combination of cement and steel, it offers bright, clean acidity and soft tannins which are significantly more polite than those found in Augusto's home turf of Serralunga. It nonetheless possesses a density, sappiness, and overall sense of equilibrium that is very Cappellano.
Barbera d’Alba, “Vigna Gabutti”
The situation for the Barbera is similar to that of the Dolcetto: grapes are sourced from a small parcel within the Gabutti cru in Serralunga d’Alba and production is exceedingly limited. In this instance, the wine is aged longer prior to release to give it additional time to define its identity.
Barolo, “Piè Rupestris”
This is the principal Barolo of the estate, at least in terms of quantity produced. The vineyard is the Gabutti cru and the exposure is south to southwest. After an extended fermentation and considerable aging in the classic “botte” of the region, the wine is bottled without filtration. The rhythm of the release is usually four to four and one-half years after the harvest. Stylistically, the wine is an honest and pure reflection of the terroir of this small but important cru: earthy, truffled aromas marry to a full-bodied, occasionally rustic character backed by rugged, classic tannins. The Barolos of Serralunga are known for their generosity and warmth and the “Rupestris” is as fine an example as one can find.
Barolo, “Piè Franco”
Cappellano produces a limited bottling from vines that are original pre-phylloxera rootstock. Although planted in the same Gabutti cru, the wine itself can be dramatically different than the “Rupestris”, its brother wine, all this due to the difference between the “pre” and “post” phylloxera origins of the vines. There is an “exoticism” perhaps to the “Pie Franco”, an ethereal element to its aromas and flavors that make this a unique offering … clearly a rare and special experience.
Barolo Chinato, Vino Aromatizzato
One cannot say much, certainly not enough, about the Chinato from Cappellano since the production and recipe are closely held secrets within the family. Suffice it to say that the family has produced an iconic version of this wine infused with spices, herbs and other earthly elements that make for a ravishing sensory experience! We use the Cappellano Chinato in cocktail recipes, but also while cooking to deglaze or to marinate, and it has proved to add fascinating savoury aspects to a growing list of dishes ... another way to add this elixir to your life-style.