Barolo Pie Rupestris Cappellano Teobaldo Piedmont 2003

Editorial Review by Gregory Dal Piaz:

The nose here was so pure liquory raspberry fruit. In the mouth this was powerful and rich but still with a refreshing elegance. The tannins are a bit tough but balanced by very ripe fruit and fine acid. One of the best 2003's but one that will require 10-12 years in the cellar to be at it's best.

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Suggested Recipe Pairing presented by
Layered Rice Pudding

RiceSelect's fragrant Jasmati® is blended with eggs, milk and fall's favorite spices, cinnamon and nutmeg, to create a delicious rice pudding, which is layered on top of fluffy cream cheese and abuttery pecan crust. Pairs well with a bold, tawny port with flavors of dried fruits, nuts, and spices.

View Recipe

Editorial Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont

Snooth User: Gregory Dal Piaz
89065213,179
4.00 5
11/17/2008

The nose here was so pure liquory raspberry fruit. In the mouth this was powerful and rich but still with a refreshing elegance. The tannins are a bit tough but balanced by very ripe fruit and fine acid. One of the best 2003's but one that will require 10-12 years in the cellar to be at it's best.


Member Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont

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Snooth User: Philip James
112,549
3.00 5
11/16/2008

Very dry, acidic Barolo. Tasted at the Snooth / Chambers Street Wines Magnificent Barolo Tasting


External Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont

External Review
Source: Astor Wines & Spirits
03/05/2009

Teobaldo Cappellano makes this Barolo using ungrafted vines, "Franc de Pied" in French or "Pie Franco" in Italian, resulting in a wine of amazing profundity. He doesn't submitt his wines to a wine guide or buy into any system of valuation, so his Baroli "Pie Franco" are virtually unknown and possessed of unique and impressive character.



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