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she brought fresh energy to 160 years of history—and recruited star Burgundian winemaker David Duband as consultant
aromatic herbs
with notes of white pepper and a dry
and white pepper—a tequila free from additives that ensures an authentic tequila experience
second fermentation in the bottle and roughly two years on the lees
Cappellano, Barolo Pie Franco, 2003 BOJO&SWFRANCECT she brought fresh energy toUngrafted 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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