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Barolo Pie Rupestris Cappellano Teobaldo Piedmont 2003
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.Add winemaker's notes
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.
Editorial Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont
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.
Very dry, acidic Barolo. Tasted at the Snooth / Chambers Street Wines Magnificent Barolo Tasting
External Reviews for Barolo Pie Rupestris Cappellano Teobaldo Piedmont
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.
Food Pairings for Barolo Pie Rupestris Cappellano Teobaldo Piedmont
Dietary Information: Organic
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