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is known for producing Blaufränkisch with exceptional depth and complexity
who took over from his father Philippe in 2016
which is characteristic of Guigal’s signature style
or cellar it for 10–20 years to watch it unfold
pomegranate and cherry
Cappellano, Barolo Pie Franco, 2003 012926OFFER is known for producing BlaufränkischUngrafted Nebbiolo from vines planted on their own roots in 1989a bold experiment to recreate pre phylloxera Barolo conditions. Most predicted failure, yet these vines remain healthy over three decades later. Fifth generation winemaker Augusto Cappellano continues the family's traditional methods: indigenous yeast fermentation, 14 21 days maceration, minimum three years in well seasoned large botti, no filtration. The estate dates to 1870 when notary
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