Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club The nose is imbued with

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

but you won't taste wood—just pure

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

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

or even miso-glazed dishes

Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club The nose is imbued withTeobaldo 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