Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club Makes a classic gin and

Makes a classic gin and tonic or martini

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

this wine is perfectly suited for long-term aging

or even miso-glazed dishes

Rich in notes of orange peel

Cappellano, Barolo Otin Fiorin - Pie Rupestris, 2006 cote-to-cote-club Makes a classic gin andTeobaldo 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