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
Coconut Rice Sweet Potato Cheesecake

RiceSelect's creamy Arborio gets blended with sweet potato, coconut milk and vanilla to create this decadent cheesecake. Pairs well with Saunternes; a white dessert wine that has hints of coconut from aging in oak barrels.

View Recipe

Editorial Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont

Snooth User: Gregory Dal Piaz
89065213,171
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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