Barolo DOCG Chinato Vino Aromatizzato Cappellano

Lot presentation

Barolo DOCG Chinato Vino Aromatizzato Cappellano

The wine

With a strong 150-year history under its belt, Domain Cappellano makes a point of weaving delicacy into its work, guiding nature whilst letting it express itself. The Nebbiolo vines – noble varietal of the region – that make this cuvée are grown organically and benefit from the altitude of a south-facing vineyard. The grapes are vinified with very little intervention and the wine is matured at length, including ageing time in the cellar once the cuvée is bottled. Made to be aged, this Barolo Chinato has a superb, garnet colour with slight hints of orange. Its aromatic bouquet is defined by intense notes of spice, cherry, dried flowers and herbs. On the palate it has a good tannic structure enlivened by a certain acidity, a good sign of freshness and ageing potential. We recommend keeping this cuvée in the cellar for a long time, and eventually enjoying it with a characterful dish like chestnut roasted chicken, a nutty dessert, or simply a square of very dark chocolate.

With a history spanning more than 150 years, Cappellano stands among Barolo’s most revered family estates. That story began when the current owner’s great-great-grandfather, Filippo Cappellano, a local notary, who decided, at the age of 48, to bring together 60 hectares of land into a single estate. His work, together with that of his family, laid the foundations for the future success of the estate. The wines of Giovanni Cappellano, Filippo’s son, were awarded a bronze medal at the 1889 Paris Exposition. The next generation saw Teobaldo Cappellano build on that legacy, devoting himself to meticulous vineyard work and careful winemaking in pursuit of the highest quality. Today, the current owner has embraced a different challenge: guiding nature while allowing it to express itself. He describes the estate as a ‘conservator’, believing that preserving knowledge, traditions and vineyard practices is fundamental. Accordingly, the vines are farmed organically, while work in the cellar is kept as low-intervention as possible.